Kale chips are so expensive – $6-$7 for a single small bag. I decided to make my own chips to save some money and I wanted to try different flavors. The first flavor I really like is a vegan sour cream and onion kale chip that uses cashew paste, herbs, and apple cider vinegar and lemon juice to provide the acidity.
Be aware that as the coating dries that flavors intensify so don’t be tempted to add additional salt if you taste the wet mixture.
I use an Excalibur Dehydrator which has served me well for many years. I think this recipe would work better in the dehydrator than in an oven. Keeping the temperature low preserves the nutrients. Because the leaves are frilly and curl, you have to use every other tray rather than the normal tray spacing.
The quality of the kale itself makes a difference. Thinner, more tender frilly kale will be more shatteringly crisp. I also think it’s easier to toss and coat the curly kale. Dino kale, doesn’t toss with the cashew mixture well because the leaves break easily. The coating also flakes off easily on the dino kale.
These chips are really delicious. My two small children loves these “chips” and I can feel great about them eating leafy vegetables. Since small kids have only one set of molars, kales chips are a great way to make eating leafy vegetables easy. I skipped on the black peppercorn for them and they are still great.
Sour Cream and Onion Kale Chips
You’d never guess these were vegan kale chips.
- 20 min
- 2 h
- Ready in:
- 2 h 20 min
- Wash and de-stem the kale. Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces. Make sure the excess water is removed from the kale. A salad spinner makes the job easier. Set aside.
- In a blender, combine all the other ingredients and blend until creamy, slightly thicker than pancake batter.
- In a large bowl pour the blended sauce over the kale and evenly coat. Use your hands for this job to make sure all leaves get an even coating.
- Place the kale on parchment paper or the non-stick Teflex sheets that come with your dehydrator. Spread the pieces out.
- Dehydrate on 105-115 degrees for approx. 6-10 hrs or until dry. It should be shatteringly crisp.
- Store in an airtight container.
For chips, the curly kale retains the coating much better than Dino kale. Don’t be shy about using your hands when coating the kale evenly!