I was on the grass in the school yard between the sandy playground and the dusty ball diamond of my elementary school when I carefully dipped my hand into the small crinkly bag and came out with a single potato chip. As the tip of the fried root vegetable touched my tongue I knew, at that moment - like love at first sight - that dill pickle chips and I would have a life long, passionate relationship.
I now present you with an amazing healthy alternative to the indulgence we all know a little too well...
Dill Pickle Kale Chips
1 package of baby dill (28 grams / 1 oz) - including stems
1 cup raw cashews
1/2 of a small white onion
1/2 cup water
1 tablespoon white miso
1 tablespoon olive oil
1 tablespoon apple cider vinegar
juice from one lemon (approx. 3 tablespoons)
1/4 teaspoon Himalayan sea salt
2 pinches of fresh ground pepper
Place all in vita mix/high speed blender and blend until smooth. A regular blender might actually work for this recipe... give it a whirl.
Wash 2 bunches of curly kale and dry in salad spinner. I usually let them air-dry after spinning. Grabbing the hard stem, run your other hand up it to separate the leaves from the thickest part of the stem. Discard the hard stem. Tear the leaves into bite-size pieces with your hands. Place 1/4 of the leaves in a big bowl and pour 1/4 of the dill cream on top. Mix with your hands, making sure to fully coat all of the leaves (those curled over insides can be hard to get at). Add more of the leaves and more of the cream until all of the leaves are coated and all of the cream is used up.
Place in a single layer on 4 dehydrator screens and dehydrate around 100-105 degrees until fully dry and crispy (approx. 10-15 hours).
Try not to eat them all in one sitting.
* you can also buy another thing of baby dill and chop some of it up to sprinkle on top or mix in after the cream and the kale are fully entangled. Weird that I didn't take any pictures of fresh dill.
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