Compared to potato chips, kale chips are far healthier. It’s also a good idea to make your own because store-bought versions are quite costly. This recipe is dairy-free. Cashews, lemon juice, and apple cider vinegar are used to generate the sour cream flavor. If you want to try something different, I have a Kale Chips: Nacho Cheese Flavor intractable
- 1 head of Lacinato kale. I prefer using curly leaf kale since it will hold
- more of the seasoning.
- 1 cup cashews: soaked for 3 hours. Raw or roasted will both work. The cashews will soak up a good amount of water and expand. I recommend using a 2 cup measuring cup for doing this.
- Ground whole almonds
- Garlic powder
- Dill weed
- 1 small red onion sliced thin and onion powder.
- Bunch of chives, diced (optional)
- 1/4 cup fresh lemon juice, 2-3 lemons
- 1.5 Tablespoon Apple Cider Vinegar
- 1/4 teaspoon Celtic sea salt.
- Water ~1/2 cup
- Drain the soaked cashews and place them into a blender. Add the lemon juice, vinegar, salt, and 1/4 cup of water. Blend until smooth and creamy. If too thick, slowly add water and blend until you reach the consistency of sour cream. If it is too thick, it will be difficult to coat the kale.
- Remove the stems from kale. Tear the kale leaves into 1-2 inch pieces.
- In a medium mixing bowl, put one handful of kale with a scoop of seasoning. Mix until the seasoning is thoroughly combined and covers every surface of the kale.
- Place on a dehydrator tray and dehydrate for 12 hours. Chips are done when they are crunchy and the seasoning is dry.
- Remove kale chips and place them into an air-tight container.