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Raw Cracked Pepper, Sour Cream and Onion Kale Chips

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Raw-Cracked-Pepper,-Sour-Cream-and-Onion-Kale-Chips1Cracked 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, that’s ok, you can use regular black pepper.  But I encourage you to try them with some fresh ground pepper when you can.

Stomach Acid

We all know the importance of stomach acid, right? Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. When the body’s production of hydrochloric acid is insufficient, food may sit in the stomach for an extended period of time, leading to heartburn or indigestion.

A few years ago, I was seeing some GI specialists due to some digestive issues that I have been struggling with for a long time.  After oodles of tests, I sat down in front of the GI doctor and I asked him if we could test my stomach acid levels… to see if that is why food isn’t being digested.  He looked me square in the face and said, “There is no need. You don’t need stomach acid.  In fact you don’t need a stomach.  I can just put in an ostomy and bypass everything and you won’t have anymore pain.”  End of word for word quote.  Bob and I sat there too dumb-founded to even respond. I walked out of his office and never returned.

Black Pepper

I sort of got off tract here… what I found interesting is that black pepper stimulates the taste buds in such a way that an alert is sent to the stomach to increase hydrochloric acid secretion, thereby improving digestion.  I am not stating that it is in the end-all-cure-all but if you have come to know a little bit about me… I believe that with every little bite that we partake in, counts towards our over-all health!  It will never just be “one magic pill or food”…. we have to start somewhere and even it is as small as a grain of pepper… well then at least we are heading in the right direction. :)

Ingredients:

  • 1 1/2 cups raw cashews, soaked 2+ hours
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 3 Tbsp raw apple cider vinegar
  • 1 Tbsp onion powder
  • 1 Tbsp black peppercorns (fresh ground)
  • 1 tsp Himalayan pink salt
  • 1 head of curly kale, organic

Preparation:

Kale Prep:

  1. Selecting Kale:
    • Don’t use wilted / old kale, it can have a bitter undertone.
    • I prefer Curly Kale because all of the folds really hold onto the sauce.
  2. Wash and de-stem your kale.
    • Start by washing the kale and blotting it dry.  You can also use a salad spinner if you own one.
    • 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.
    • Starting at the bottom strip away the leaf leaving behind only the stem.
    • Tear the remaining leaves into pieces that are a tad larger than bite-size since they tend to shrink.

Sauce Prep:

  1. After soaking the cashews, drain and discard the water.
  2. In a high-powered blender combine the; cashews, water, lemon juice, vinegar, and spices. Blend until the sauce is creamy smooth.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Create a vortex in the blender, this will help ensure that the sauce is getting fully blended into a creamy texture.
    • What is a vortex?  Look into the container from the top and slowly increase the speed from low to high,  the batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
    • If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape down the sides.
    • This process can take 1-3 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm., stop the machine and let it cool, then proceed once cooled.

Assembly:

  1. Place the torn kale into a very large bowl.
  2. Pour tin the sauce and with your hands gently and evenly coat each piece of kale.
    • This is a “hands-on” job.  Stirring with a spoon just doesn’t do the trick.
    • I would suggest removing any jewelry from your fingers.  I have temporary lost a ring here and there.

Dehydrator Method:

  1. Have thedehydrator trays ready by lining them with non-stickteflex or parchment paper.
    • Don’t use wax paper because food tends to stick to it.
    • Spread all the trays out in advance because soon your hands will be covered in sauce and you don’t want to get it all over.
  2. Place the kale on the non-stick sheets.  You can do this 1 of 2 ways:
    • Lay each piece out semi-flat if you want to create individual pieces.  More time-consuming and chips tend to a be a little bit more fragile.
    • Or, drop clumps of coated kale on the sheets.  This will create hardy clusters that are loaded with sauce and flavor.  This is my preference.
  3. Dehydrate at 115 degrees (F) for about 6-8 hrs or until dry.
    • I tend to pull mine out before it gets 100% dry because I like it a little chewy.
    • The dry time is just an estimate.  The climate, humidity, dehydrator and how full the machine is can all affect how long it will take to dry.
  4. Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!
  5. If the kale chips start taking on some humidity from the house, you can place them back into the dehydrator for a few hours at 115 degrees (F).

Oven Method:

  1. Please use as a guide and closely monitor the kale chips as they cook.
  2. Preheat the oven to 300 degrees (F), anything higher and risk burning the chips.
  3. Line the baking sheet with parchment paper and place the kale chips on the baking sheet in a single layer.
  4. Bake for 10 minutes, rotate the pan and bake for another 15 minutes.
    • The bake times will vary based on your oven, but it’s a good starting off point!
  5. Once you pull the tray from the oven, allow the chips to cool on the baking sheet.
  6. Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!

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35 thoughts on “Raw Cracked Pepper, Sour Cream and Onion Kale Chips

  1. Lori says:

    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. ☺

    • amie-sue says:

      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

  2. Nina says:

    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”.

    • amie-sue says:

      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

  3. Chrissy says:

    These are so so AMAZING !!! Just plain yum !!!!

  4. 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

    • amie-sue says:

      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

  5. 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.

  6. Ana says:

    Hello, just wanted to tell you this recipe rocks! I recently purchased a dehydrator and I made two batches of these. I took some to church, everyone is requesting some. I can’t keep up :)
    I’ve purchased the ingredients to make the cheesy ones next.
    We are taking a road trip next week and these will come with us. Thanks again. I love your webpage and I plan to try more recipes.

    • amie-sue says:

      Hi Ana,
      I was so happy to hear that you shared these with your church and that they were well rec’d!! That is so awesome. I really appreciate you taking the time to share that with me. I have a strong feeling that you will love the cheesy ones as well. :) I haven’t met a kale chip that I haven’t liked yet. hehe Have a safe and fun road trip. amie sue

  7. Meagan says:

    Wow, these are a-maz-ing! Yet another fantastic recipe. Thank you for these incredible kale chips.

    • amie-sue says:

      I am excited to hear that you enjoyed these Meagan :) It’s almost hard to believe that a person is eating something good for them isn’t it? :)

  8. Judy says:

    Hello Amie Sue,

    I think I found my new favorite kale chip!!! I say *new* favorite because I LOVE them all!! This recipe is addicting!

    Thanks again for sharing recipes !!! HUGS, Judy

    • amie-sue says:

      Hi Judy, I think I say that with each new kale recipe…it’s my favorite!! hehe So happy you love them! Thank you for sharing..hugs back :) amie sue

  9. maureen says:

    Hi Amie Sue, I love love love your website! I am almost raw (aim for 70-80%) and have just discovered your sour cream and onion kale chips. May i just say I am running out of places to hide them from my family! I wanted to make the BBQ variety but everytime I press on the link it takes me elsewhere. Could you please point me in the right direction……Also is tahini considered raw? drools, Maureen

    • amie-sue says:

      Hello Maureen,

      Oh dear, let me go take a peek at the BBQ recipe link.. be right back…BAck, hmmm it is doing something very odd. I will need to further investigate this. Thanks for bringing it to my attention. Happy to hear that the other kale chips disappear quickly, that is always a good sign. :) Tahini can be raw, just depends on the brand you buy. The jar will indicate if it is raw, just like you see what other nut butters. Have a Happy Thanksgiving!

      UPDATE… 11:27pm…. all fixed Maureen! Shew, what a weird glitch. But you should be able to get to the BBQ recipe now. But the real problem is… where will you hide them!!!! mahahaha

  10. maureen says:

    Thank you. I cant wait to try them out for my girls. I had a question about the vanilla almond milk. Did you find it got bitter overnight in the fridge ? Could that be overcome by omitting the vanilla until just before drinking? Because it tastes fabulous fresh! It could also be that I don’t use filtered water, getting a filter today. Also any replacement for the irish moss you put in your breads? Thanks for all your recipes. My sisters and I are having so much fun with them ( the most fun is the tasting!…..:)

    • amie-sue says:

      Hello Maureen,

      I can’t say that I have experienced a bitter taste in the nut milk, the next day. If it appears that way for you, then add the vanilla right before serving as indicated. It might have been your water, hard to say. You can just omit the Irish moss in the bread. The purpose for it was partly texture and nutrition. Have a wonderful time taste testing. :)

  11. Joe D says:

    Thank you for this recipe. It was the first on I made when I got my new dehydrator. Amazing! Just one question… The chips just don’t seem to come out as crispy as I thought they would. I even left them in for 10 hours. Should I increase the temperature? Thank you again!!

    • amie-sue says:

      Good afternoon Joe,

      I wouldn’t increase the dehydrator temp for the fear of losing the “raw nutrients”. Have you allowed them to cool yet? Often times, foods can crisp up after cooling from being in the dehydrator. These won’t be crumbly crispy though due to the thick sauce and natural fats. How do they taste? Keep me posted, I am sorry that I didn’t get to you question sooner in the day, so I hope I am not to late to offer aid. Have a great evening Joe. amie sue

  12. Tonya says:

    There are just no words for these kale chips. Even the pups give two paws up! Looking forward to whipping up a batch of the other flavors. :-)

    • amie-sue says:

      lol Tonya. Two paws up is quite the compliment. :) Thank you for letting me know that you tried the recipe. I always love hearing how they work for others. Have a wonderful evening, amie sue

  13. Lyn :] says:

    Yum !! These just went in the o……….LOL I just about said the oven….I meant dehydrator. Another winner, have you ever made anything not good? You don’t need to answer that!!! :] Now on to the chocolate coconut kale chips………what can I say , I have to make up for many weeks of not trying any other chips!!! I’m on a roll…..
    Hugs, Lyn :]

    • amie-sue says:

      lol Lyn… nice to have you back in the kitchen. Your enthusiasm is contagious! Enjoy and have fun. Tell Gene hi for me. amie sue

  14. Sandy says:

    I’ve tried making several different kale chips and they were just “ok”, but these are incredible!! They finished in the dehydrator in the middle of the night so I refrained from trying them until this morning so I’ve been eating kale chips all morning for breakfast (goes great with my carrot juice!! :) Thanks for all the great recipes Amie-Sue!

    • amie-sue says:

      You are welcome Sandy, thank you for leaving a comment. I love hearing from those who visit my site and try the recipes. If this my first recipe of kale chips that you tried, I hope you branch out to the others because they are wonderful too! Many blessings, amie sue

  15. Anita Rennick says:

    I stumbled across your website when I was trying to find recipes for kale chips that I liked. I have tried these, the cheesy kale chips and the italian kale chips and they are all so delicious! I am so happy that I have these recipes to fill the cupboard and “fill my family”. I really appreciate your generosity in sharing your creativity, your recipes really work! A big thanks from Brisbane, Australia!

    • amie-sue says:

      Good morning Anita,

      Thank you for sharing this with me. Kale chips can be a wonder staple and alternative to processed chips for the family. So thrilled that you are enjoying them. Blessings! amie sue

  16. Marissa says:

    I just came across your site. What an amazing resource! And beautifully done. Thank you

  17. Liz says:

    I have made many recipes from your site (the “Sesame Crusted Avocado Spring Rolls with Almond Dipping Sauce” being our favorite :) and tried the cracked pepper, sour cream and onion kale chips today. The sauce was so delicious pre-dehydration that after I got the kale dehydrating, I scraped the bowl with carrots and ate it as a veggie dip. Wonderful! One question – my husband is allergic to cashews, which rules out many of your kale chip recipes for him. How would it work to use blanched soaked almonds instead? Would the flavor be very different? Thanks for any help!

    • amie-sue says:

      Good morning Liz,
      I so happy to hear that you are enjoying my recipes throughout my site. I love all the sauces that I make the kale chips with… they can easily be used for dips and dressings. You can use almonds in place of cashews. I prefer to soak the raw almonds and pop the skins off, time consuming but very zen-like therapeutic. lol Have a glorious day, amie sue

  18. amie-sue says:

    Welcome to the club Michelle. :) Glad you enjoyed them. Have a great evening, amie sue

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