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.
- 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
- 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.