This recipe is a variation of the previous post, raw vegan sour cream and onion dip. Since I like anything sour cream and onion flavor, I naturally had to make it into a kale chip flavor, as a tribute to the oh so wonderful sour cream and onion potato chips. You know, because who doesn’t like sour cream and onion potato chips. I know I do. If you read my last post, you’ll understand my obsession with sour cream and onion flavor.
So I just slathered the kale with the dip, and stuck them in the dehydrator. And voila! They were ready!
Here’s a few tips on dealing with kale.
- De-stem the kale. I like to hold the stem at the base with one hand, and with the other hand, hold the base of the leafy portion. Then just pull the stem while holding onto the base. Tada! You have just de-stemed a kale! This is how I like to do it. You can also just fold the kale lengthwise in half and tear away the leaf from the stem. If the kale has sat in the fridge for a few days and became somewhat limp, cut the base of the stem at a 45º angle and let it soak in water for 20-30 minutes.
What do you do with the stem? You can juice it, compost it, or in my household, my puppy Orion gets them! She loves crunchy things, just like her mama.
- Wash your kale well. Kale leaves can have dirt trapped in between the ridges.
- Dry them off so they are not dripping. I like to use my salad spinner. You don’t have to do it in this 1-3 order, but this is how I like to do it.
- I personally leave the leaves whole and don’t chop them up. When they dry, they shrink in size, so I like to break them up once they’re done instead. This way, each kale chip doesn’t end up too small in size.
Kale chips are one of the greatest inventions! Whomever came up with it is a genius! My biggest weakness is potato chips, and kale chips replaces it so perfectly, I don’t even feel like I’ve been deprived. Kale being the king of vegetables, is loaded with vitamin K, vitamin C, iron, calcium, omega fatty acids, and fiber, etc. Cashews are rich in magnesium, copper, iron, zinc, etc. It tastes like it shouldn’t be good for you, but it is, it’s REALLY good for you!
I like things that can do double or triple duty. I like to make sauces that can be used into different dishes, so I can plan ahead and make them on the weekend, and use it throughout the week, utilizing it into different dishes. For instance, I usually make a triple batch of my raw sour cream and onion dip. One serving to eat as a dip, and two servings to make a double batch of sour cream and onion kale chips.
You’ll find me sharing double duty recipes throughout my new found blog journey! Hope you’ll enjoy these as much as I do!
- 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
- De-stem, wash, and dry the kale. Place the leaves into a large bowl.
- Add the rest of the ingredients except the kale to a high speed blender and blend until smooth.
- Pour the mixture onto the kale. Massage the kale with your hands until the mixture is evenly distributed.
- Place on the mesh dehydrator sheets. Do not overcrowd each sheet. It should take up 2 dehydrator sheets.
- Dehydrate at 115℉ (46℃) for 8-12 hours, or until completely dried and crisp.
- Break up any large pieces into bite size pieces, and store in an air-tight container.