I make sure there is a healthy supply of these kale chips in the pantry at all times. They put packaged sour cream chips to shame in both the health and flavour categories and are the perfect no guilt snack for movie night!
I used to grab a bag of kale chips for $8.99 every time I went to the health food store. The thing is, they’re actually really easy to make, and your dollar will stretch further. Here is the catch: a food dehydrator is highly recommended. We have the Excalibur 9-tray, which runs around $260 CAN – totally worth the price tag.
You can always make them in the oven by using the lowest heat setting, but you’ll have to check and mix often to avoid burning. Since I pretty much forget everything all the time, I prefer to use the dehydrator rather than end up with burnt kale chips!
Sour Cream Kale Chips
- 1 large head of kale
- 1 1/2 cups cashews
- 1 cup water
- 1/4 cup lemon juice
- 1/4 cup hemp seeds
- 1/4 cup diced chives
- 2 tbsp nutritional yeast
- 2 tbsp apple cider vinegar
- 1 tbsp coconut sugar
- 1/2 tsp sea salt
Pull kale leaves off of stalk and rip into bite sized pieces. Wash and dry using a salad spinner, getting as much water off as possible. Set aside.
Place the rest of the ingredients in a high speed blender and blend until smooth. Add more water if necessary.
If you don’t have a high speed blender, blend ingredients in a regular blender until as smooth as possible. Let sit in the blender for 30 minutes and then re-blend until smooth! This is my “pre-soak the cashews” life hack.
Pour the sour cream mixture onto the kale and mix thoroughly. Use your hands and get messy to ensure every tiny piece of kale is covered!
Spread kale out onto non-stick dehydrator sheets and dehydrate at 118 F until the top is dry and crisp, about 2-3 hours. Turn over onto the mesh screen (removing the non-stick sheet) and dehydrate until fully dry. Store in an air-tight container or devour all at once. You know you want to.
Amy Coates 