Lemon Dill Kale Chips

These Lemon Dill Kale Chips are covered with a creamy lemon dill dressing that gives them a tart and tangy flavor and makes them the perfect healthy snack.

Serves: 3

Serves: 3decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Prepare the kale: Break off bite-sized pieces of kale from the stem (I used curly kale) and put in a large sized bowl. Set aside.
  2. Prepare the coating: Put all remaining ingredients (cashews, water, dill, lemon juice, olive oil, Himalayan salt) into a Vitamix and blend until creamy and smooth.
  3. Add the lemon dill mixture to the bowl of kale pieces and stir until all pieces are completely covered.
  4. Spread the kale pieces onto 1 - 2 mesh trays and dehydrate at 110 degrees for 10 - 12 hours, or until they are dry and crispy.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:5 minutes
  • cook:16 hours
  • Show nutritional information
    This is our estimate based on online research.
    Fat:56 g
    Carbohydrates:59 g
    Protein:26 g
    Calculated per serving.

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