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Dill Pickled Kale Chips

on July 20, 2013

July 20th, 2013 026

These are fun!

We were so fortunate this week to receive a very large bag of beautiful kale, grown in my Grandpa’s garden – YUM!

We add kale to our smoothies every day, but we wanted to try something a little different.

Have you ever had the pleasure of trying Coconut Vinegar?  Ohhhh, if you like vinegar you must.

What you need:

  • 1 bunch of curly kale
  • 1 small bunch of dill
  • 1/4c of coconut vinegar
  • 1tbsp of coconut oil
  • a pinch of himalayan salt

Remove all of the stems from your kale leaves. Wash and shake off all of the excess water.  Tear the leaves in small pieces, not too  small because they will shrink up a bit when you put them in the oven.

Place the kale pieces into a shallow bowl and pour the coconut vinegar over the top.  Give it a good mix with your hands so that each bite of kale gets to bathe in the yumminess.  Let it marinade for about thirty minutes…a bit longer is fine.

Once they are done bathing, squeeze out most of the vinegar and place the kale onto a baking sheet.

Place your dill and your coconut oil in a food processor and whiz for just a minute, until the dill is almost a paste.

Remove the blade from your processor  and scoop out the dill mixture with your hands (your best kitchen tool!).  Massage the dill paste all over the kale leaves until it’s somewhat evenly distributed.  Sprinkle the himalayan salt over the top and place them into a low temperature oven (275) for about an hour.  Half way through, give them a toss.  You want them to be crunchy, not soggy.

These will also likely work in a dehydrator.

These are a terrific salty snack and they’d also be great on top of a salad!


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Have a peaceful day, y’all!

July 19th, 2013 008


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