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Dill Pickle Bok Chips

My boyfriend is addicted to chips. Hands down, it’s the first snack he looks at in any store and his first craving when he wants something dirty to eat. So I decided I would have to come up with an amazing alternative that would taste almost like the original for him.

Don’t get me wrong, I love kale chips, but for some, it’s hard to get past the undertones of health in them. So I thought I would try some other veggies to see what else  I could come up with that tasted more like a tater! Enter, baby bok choy!

This recipe was a tiny experiment that turned out fantastic and I wish I had taken a photo! Damn! Here’s the recipe for those of you looking to snack on something both tasty and nutrient rich.

Dill Pickle Bok Chips

Ingredients:

3 cups of baby bok choy, base of the white stalks cut off (keep them for juicing)
1/3 cup fresh dill, chopped
1 tbps extra virgin olive oil
1 tbsp apple cider or brown rice vinegar
1 generous pinch of sea salt

Directions:

1. Wash and thoroughly dry all of your bok choy and place in a large mixing bowl
2. Toss with the remaining ingredients. Test for seasoning but be aware that the flavours will intensify in the dehydration process (don’t make them taste too salty at this point)
3. Place in a single layer on sheets in your dehydrator or on parchment lined baking sheets.
4. Dehydrate at a medium setting for 4-6 hour or in the oven on the lowest setting with the door propped open slightly.

Seems like a fair bit of work but it’s really a “set it and forget it” recipe. They were absolutely delicious. My boyfriend even shamelessly took them to work for his lunch lol.

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Always living with passion,

Sammie Kennedy