Raw, Vegan, Dilly Kale Crisps

In response to the popular and enthusiastic push for making kale chips whenever possible, I came up with a tastier and more versatile option!

Raw Dilly Kale Crisps !

Kale crisps are thicker, more nutritious and fun to make and eat! 

You can alter this recipe to suit your flavor needs. Instead of dill and sea salt you can use a dash of Tabasco or basil and oregano or even pesto! The flavor posibilities are endless! 

Here's what you need:

¾ Cup filtered water

½ cup chia seeds

2-3 cups fresh kale leaves

Fresh dill

Sea salt

Parchment paper cut to fit your dehydrator trays or fine meshed dehydrator screen

Blender or food processor

Dehydrator

Large flat wooden spoon

Combine water and kale leaves in a blender or food processor. Blend until smooth and soupy. Add more water if needed.

Add chia seeds and blend immediately, scraping down the sides of the blender as needed.

Add fresh dill and a small amount of salt and blend until smooth.

Spread slurry ¼ inch thick onto parchment paper or dehydrator mesh using the back of a wooden spoon

Set dehydrator to 115* and run 10-12 hours.

Turn over and peel away parchment paper and continue dehydrating for another 1-3 hours or until crisp.

Store chips in a paper bag in a cool dry place like a pantry.

Enjoy with dip or salsa!