Cracked Pepper, Sour Cream and Onion Kale Chips
Cracked Pepper, Sour Cream and Onion Kale Chips has some amazing flavors that really fool your taste buds. You first get this amazing hint of sour cream, then you get a hit of onion, but then just when you think you have tasted it all…. the black pepper hits you! I will be making these again and again and again!
I think a key to this recipe is to use fresh ground peppercorns! If you don’t have them, don’t it, you can use regular black pepper. But I encourage you to try them with some fresh ground pepper when you can.
Ingredients:
- 1 head of curly kale, organic
- 1 1/2 cups raw cashews, soaked for 2 to 3 hours
- 4 Tbsp lemon juice
- 1/2 cup water
- 3 Tbsp raw apple cider vinegar
- 1 Tbsp onion powder
- 1 Tbsp black peppercorns (fresh ground)
- 1 tsp sea salt
Preparation:
- Wash and de-stem your 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 you get as much excess water off of the kale as possible. If you don’t it will make your sauce “soupy”. Set aside.
- In a blender, combine all the ingredients and blend until creamy.
- In a large bowl pour your sauce over the kale and evenly coat. Use your hands for this job. It is easier and more fun!
- Place the kale on the non-stick Teflex sheets that come with your dehydrator. Spread the pieces out.
- Dehydrate on 105 degrees for approx. 6-8 hrs or until dry. I tend to pull mine out before it gets 100% dry because I like it a little chewy.
- Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!
Here they are wet on the tray waiting to go into the dehydrator.
Posted on Wednesday, July 20th, 2011 at 9:35 pm. Filed under: Kale Chips Tags: Dairy Free, Soy Free, Vegan RSS 2.0 feed.
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THANK YOU for sharing! These looks so delicious and your photos are so amazing!!! I have been making cheesy kale chips for weeks now, but I was able to finally make a double batch and I think that will get us over the craving as I have a big bowl of them, so I plan on making these once the ones I have here are gone, but then…I may make them to have them on the side…will let you know. ☺
Thank you Lori. I just got done sharing with my husband that kale chips are the hardest thing to photograph because of their shape and coloring. I am just a “point and shot” photographer and always cringe when I see my pictures of kale chips. haha So your words really encourage me. :) Go ahead and make them…it’s nice to have a variety on hand. hehe
Many blessings, amie sue
I tried this today and it really is delicious! I would never have thought that cashews and lemon and vinegar would give a sour cream flavor. My 2.5 yr old son loves the “chips”.
Hi Nina….they are addictive aren’t they? I am so tickled to hear that your son is enjoying them as well! Thank you for sharing. Blessings, amie sue
These are so so AMAZING !!! Just plain yum !!!!
I concur! :)
Amie-Sue!
Ok, I finally managed my addiction to your “Mexican Cheese Kale Chips” and tried your pepper, sour cream, and onion kale chips today. Once again, WOW! You were right that freshly ground peppercorns make all of the difference. I had a peppercorn medley in my cabinet and I used that for this recipe. You are a genius woman!!! Thank you for making raw so yummy!
Vanessa
haha Vanessa… I think the burning question is how did you manage your addiction? lol I could use some pointers. :) Thank you for sharing your outcome! It will be a further inspiration to all! Many blessings, amie sue
Amie-Sue — admittedly, I went to 12-step. I had to admit I was powerless. I share my story to hopefully help others. It took courage, but there’s no shame in recovery lol! Ok, trying your chocolate cake recipe now.
LOL that is great Vanessa :) I have been stuck on Step 1 for months now. :P