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Vinegar and Dill Kale Chips

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Today’s kitchen creation was inspired by my spice cabinet and our dear friend Gina.  I first turned her on to kale chips a few years ago and you can still read the shock on her face when she talks about how it was the almighty kale chip that started her on the path of eating healthy greens.  So, as soon as I found out she was coming to stay with us,  I knew that I had to make some.  As I was creating the sauce for the chips, I asked Gina if she liked dill.  Of course I ask this after I poured it into the blender with all of the other ingredients.  She sort of wrinkled her face…oh dear…but she was willing to give it a try.  I had Bob and Gina taste test the sauce to see if they approved and Gina’s eyes lit up and asked when they would be done.  Guess she likes dill now too.  haha

Dill is a unique plant in that both its leaves and seeds are used as seasonings.  The green leaves are wispy and fernlike and have a soft, sweet taste.  Dried dill seeds are light brown in color, oval in shape, and have one flat side and one convex ridged side.  The seeds are similar in taste to caraway, with a flavor that is aromatic, sweet and citrusy, but also slightly bitter.

I just learned that dill is an anti-bacterial spice.  Dill oil has been studied for its ability to prevent bacterial overgrowth. In this respect, dill shares the stage with garlic, which has also been shown to have “bacteriostatic” or bacteria-regulating effects.  I found this fascinating.  I am still learning so much about spices, not only does it tickle me to watch my own progression in learning to use them but it fascinates me to learn just how healthy so many spices really are.  In the past years I would really only give thought to whole foods as having nutrients.  I never even entertained the idea that a pinch of a spice could enhance the health benefits of a dish.  Call me a late bloomer, but none the less, I am getting there. :)

Dill seed is also very good source of calcium, and a good source of manganese, iron, fiber, and magnesium.

Ingredients: yields 3 cups sauce

  • 2 cups raw cashews, soaked for 2 to 3 hours (swelled to 3 cups)
  • 2 Tbsp lemon juice
  • 3/4 cup water
  • 1/4 cup raw apple cider vinegar
  • 3 Tbsp dried dill
  • 2 Tbsp dried chives
  • 1 1/2 tsp black peppercorns (fresh ground)
  • 1 1/2 tsp sea salt
  • 1 head of curly kale, organic

Preparation:

  1. Wash and de-stem your kale.  Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.   Make sure you get as much excess water off of the kale as possible.  If you don’t it will make your sauce “soupy”.  Set aside.
  2. In a blender, combine all the ingredients and blend until creamy.
  3. In a large bowl pour your sauce over the kale and evenly coat.  Use your hands for this job.  It is easier and more fun!
  4. Place the kale on the non-stick Teflex sheets that come with your dehydrator.  Spread the pieces out.
  5. Dehydrate on 105 degrees for approx. 6-8 hrs or until dry.  I tend to pull mine out before it gets 100% dry because I like it a little chewy.
  6. Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!

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8 thoughts on “Vinegar and Dill Kale Chips

  1. Shawna says:

    Hello :),

    I was wondering if you’ve ever used sunbutter or pumkin seed butter to replace the cashews? If not, do you think it would work?

    • amie-sue says:

      Good morning Shawna,

      I can’t say that I have. I am not sure about their flavor profile. The nice thing with cashews is that they are a great base because their flavor profile is so neutral. I know hemp seeds can cross over fairly well as a replacement. I will have to try those in the future though because they would be nice to have as an alternative to nuts. All I can suggest right now is to try it and see if you like that flavor. If the flavor of the butters you end up using are strong, you might need to up the spices. Just be sure to taste test as you make the sauce and you will be just fine. If you do use them, please keep me posted. I would love to hear about your experience. Have a great day, amie sue

  2. Jan says:

    The sauce is so abundant that there is way too much for one head of kale. Could it be a typo and did you mean two heads of kale for this recipe? I made the cheesy kale and it’s out of this world. I’m trying not to eat them all in one day but I think I’m losing the battle.

    • amie-sue says:

      Oh dear, I don’t think it was Jan. I tend to coat my kale chips pretty thick and heavy…. so I guess this could vary from person to person as to how they like their chips. Did you enjoy them regardless? :)

  3. Jan says:

    They are still dehydrating now and I keep picking at them and nibbling, so I guess the answer would be YES. They are delicious. I used some extra kale because the sauce was so thick, but it seems to evaporate in the dehydrator, so I quickly made more sauce and pulled them out and recoated them. I should just not second guess and stick with the instructions. I could live on these. Thanks for all the delicious recipes.

    • amie-sue says:

      I am glad to hear they are tasting good. I wish I could live on kale chips because I too would love to. :) Yes, often the mistake I see with kale chips is that people under estimate how much the dressings usually dry up during that process. That is why I coat mine think… that I love the thickness, giving it substance. Have a great evening, amie sue

  4. Jennifer says:

    I am so addicted to these!!

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