These avocado dill kale chips are tangy, a little sweet, a little spicy, and crunchy delicious! Remember to adjust the seasonings to your preferences. Do be careful of adding too much salt. Taste the dressing before it goes on the kale and remember that as it dehydrates the dressing flavour will get stronger and saltier. If you don’t have a dehydrator, that’s OK! You can use your oven on the lowest setting with the door ajar. This will heat up your kitchen so it’s great to do on chilly days.
Video Tutorial for Vegan Avocado Dill Kale Chips
Printable Recipe for Vegan Avocado Dill Kale Chips
- 1 bunch kale, cleaned and de-stemmed
- 1 ripe avocado, skinned and pitted
- juice from one small lemon or lime
- 1 tablespoons maple syrup (or your favourite liquid sweetener)
- 1-2 drops liquid smoke (optional)
- 1/2 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- Blend all the ingredients together except the kale. Blend until quite smooth.
- Place the kale in a large mixing bowl and massage in the flavour mixture. Make sure to coat all the leaves well.
- Lay the kale pieces out flat on the dehydrator trays. Set the temperature to 105F (40C) and let dehydrator for 8 hours or until crisp.
- Set the oven temperature to the lowest possible setting.
- Lay out the kale on parchment lined baking sheets. Try not to let the pieces overlap.
- Bake the kale in the oven with the oven door ajar so that there is more air circulation and the moisture can escape. Flip the kale every 30 minutes, removing any crisp pieces as they dry. This takes anywhere between two and four hours.
- Let the kale cool completely and place them in air tight containers. To prevent the kale from getting soft, place a few spoonfuls of uncooked rice in the bottom of the container to absorb any moisture. A paper towel can also do the trick.