Sour Cream and Onion Kale Chips
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 4
  • 1 bunch of kale
  • 1 cup cashews (soaked for 4+hours and drained)
  • 1 juice of lemon
  • ¼ cup water
  • ¾ teaspoon apple cider vinegar
  • ½ teaspoon maple syrup
  • ¾ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • Equipment: high speed blender, dehydrator
  1. De-stem, wash, and dry the kale. Place the leaves into a large bowl.
  2. Add the rest of the ingredients except the kale to a high speed blender and blend until smooth.
  3. Pour the mixture onto the kale. Massage the kale with your hands until the mixture is evenly distributed.
  4. Place on the mesh dehydrator sheets. Do not overcrowd each sheet. It should take up 2 dehydrator sheets.
  5. Dehydrate at 115℉ (46℃) for 8-12 hours, or until completely dried and crisp.
  6. Break up any large pieces into bite size pieces, and store in an air-tight container.
Kale chips should last for about 2 weeks. If it ever gets stale while in storage, dehydrate on 115℉ (46℃) for a few hours until it regains its crunchiness.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at