Cracked Pepper, Sour Cream and Onion Kale Chips
Add to favorites
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.