Dill Pickle Kale Chips
Prep time: 
Cook time: 
Total time: 
  • 1½ c Cashews, soaked for 8-10 hours, drained and rinsed well
  • 1 c fresh Dill
  • ½ tsp Ground Coriander Seed
  • 2 Tbsp Lemon Juice
  • 3 Tbsp Raw Apple Cider Vinegar (or lacto-fermented pickle brine)
  • ½ tsp Sea(weed) Salt
  • 1 Garlic Clove (optional)
  • 4 Tbsp Water
  • 2 big bunches of curly Kale
  1. For the kale, remove the thicker parts of the stems (save for juicing), wash the leaves and dry well in a salad spinner and then in a clean kitchen towel (you don't want extra water to water down the cashew mix)
  2. Put greens in a big bowl.
  3. In a blender, blend the soaked cashews, HALF of the dill and everything else except for the kale.
  4. Add a bit more water if you need it to blend smoothly (the amount listed is the amount it took in my Vitamix that tapers at the bottom) the less water the better.
  5. Once very smooth, transfer to the bowl with the kale.
  6. Chop the other half of the dill finely and add it to the bowl too.
  7. Mix well with your hands until the both sides of all of the kale is well coated.
  8. Lay out on dehydrator trays and dry at 115*F for 8-12hours or until the chips are bone dry.
  9. OR: Set your oven as low as it will go with the convection on.
  10. Lay out the kale chips on parchment-lined baking sheets.
  11. Let them bake until they are bone dry all the way around (You'll have to keep moving them around on the baking sheets to keep them drying evenly).
  12. Transfer to an airtight container.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/dill-pickle-kale-chips/