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
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
- Wash and thoroughly dry all of your bok choy and place in a large mixing bowl
- 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)
- Place in a single layer on sheets in your dehydrator or on parchment lined baking sheets.
- 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,