Kale is all the rage these days. In case you haven’t heard, it’s the new beef.
I’ve been seeing fancy, delicate bags of flavoured kale chips cropping up in grocery stores all over town. Now, I’m usually not one to deprive health-minded companies of business, especially when they’re trying to provide a wholesome snack that gives people an alternative to the abundance of crap out there.
However, I just can’t bring myself to buy kale chips. Not when I can make amazing flavours at home for a fraction of the price.
If you can afford it, by all means – please buy kale chips. But if you’re looking to save a few dollars and have an incredibly tasty nosh, then make these at home. They don’t take a lot of effort, and the reward is delicious. (If dill pickle isn’t your flavour, perhaps I can interest you in chocolate, cheesy, or olive oil and lemon kale chips?)
How often do you buy food items you know you can make at home?
Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.
Dill Pickle Kale Chips
From Making Love in the Kitchen
gluten-free, dairy-free, vegetarian, vegan, soy-free, five ingredients or less
1 head of kale
2 tbsp apple cider vinegar
2 tbsp dill pickle brine
1 bunch of dill
1/2 cup raw cashews
pinch of sea salt
1/4 cup water
Add the vinegar, brine, dill, cashews, water and salt to a blender or food processor and process until smooth and creamy.
Rip the kale into bite-sized pieces and put them in a large bowl. Add the marinade from the blender and use your hands to massage it in, until all the kale pieces are evenly coated.
If using a dehydrator, spread the kale onto two racks lined with Teflex sheets and dehydrate at 110 degrees until the chips are completely dry. This will take about 6-8 hours.
If using an oven, spread the kale onto a parchment-lined baking sheet. Set your oven on its lowest temperature and bake until the chips are dry and crispy (times will vary depending on the oven).