I Can’t Stop Eating These Sour Cream and Onion Kale Chips

I think these might be the cure to my potato chip addiction!! I can’t get over how good these are, and can’t stop eating them! They also taste so deliciously like sour cream and onion, but of course don’t contain any dairy.

The recipe came from Thrive Foods cookbook. I made these in my food dehydrator but you can do them easily in the oven. I’ve included the instructions for both methods.

Ingredients

  • 1/2 cup cashews, PRE-SOAKED in water for 35 minutes
  • 1/3 cup water
  • 1 Tbsp onion powder
  • 1/4 tsp garlic powder
  • 1 1/2 Tbsp apple cider vinegar (or 1 Tbsp cider vinegar and 1/2 Tbsp apple juice – I didn’t have apple cider vinegar)
  • 1/4 tsp sea salt
  • 2 Tbsp minced fresh parsley
  • 1 bunch kale (I used some green and some purple kale)

Instructions

Combine the soaked cashews, water, onion powder, garlic powder, vinegar, salt, and parsley in a blender and process until smooth, stopping the machine and scraping down the sides if needed (this may take several minutes). Set aside.

soaked cashews in mini blender

sour cream and onion mixture blended
Wash the kale to remove any grit, then carefully dry the leaves. Strip the leaves into a bowl, roughly tearing any large pieces. Discard the stems. Pour the creamed mixture on top of the kale, using a small spatula or spoon to remove the mixture from the blender. Using clean hands, massage the mixture into the kale for 1 minute to evenly coat the leaves.

green and purple kale
Oven method:

Heat the oven to 250 degrees F. Line two baking sheets with parchment paper, then spread the kale chips over the sheets, as evenly and flatly as possible, to ensure even cooking time. (Don’t overlap them) Bake between 1 1/2 and 2 hours (time varies according to the dryness of the kale), tossing halfway through the baking, until the kale has dried out and is crispy but not burnt. Keep a close eye on the kale at the end of its cooking process, and remove any premature crispy chips from the batch if needed. Enjoy immediately or keep in an airtight container for up to 2 weeks.

Dehydrator method (which also means this method is a raw recipe):

Warm the dehydrator to 115 degrees F. Spread the kale onto 4 mesh dehydrator sheets, and dehydrate for 10 – 12 hours, or until crispy (time will vary depending on relative humidity). We put this together before bed and let them dehydrate overnight!

sour cream and onion kale ready to be dehydrated

kale chips ready to eat

Ready to eat...nom nom nom

I think I just increased my daily kale consumption by 300%.

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Dehydrated Fruit – All Natural “Candy”

My mom used to make me dehydrated banana slices as a child and I would eat about the equivalent of 8 bananas in a day or two, they are just that good. If you like candy, you will love dehydrated fruit. The food dehydrator is a small investment to make if you use it as much as we do. And if you have kids, it’s a great way to get them to eat fruit also!

Your food dehydrator will come with directions on how long and the temperatures to use for different things. I’ve done pineapple, apple, banana, and strawberries. I always take the dried fruit to work with me for a snack.

We also just bought a food slicer/chopper device. It makes things quick and easy in the kitchen – a good purchase.

apple slicer

Spray trays with canola oil and lay the slices on the trays of the dehydrator

apple slices on dehydrator tray

Run the dehydrator until they are the texture you like (takes hours but is worth it!)

dried apple slices