Vegan Sour Cream and Onion Kale Chips
These are the easiest way to get your daily kale fill. When I was younger (and much chubbier) I would scoff sour cream and chives potato chips by the bag. It’s hard to believe that these kale chips are so delicious and good for you too. They have a smooth and creamy taste which tastes just like sour cream and onion. My problem is leaving them to cool before I eat them.
You’ll memorize this recipe in no time, as you’ll be making this often enough.
Ingredients:1 big bunch of Kale
1/2 Cup of Raw Cashews
3 Tbsp of water
1/2 Cup of red onions, chopped
3 Tbsp Apple Cider Vinegar 2 Tbsp nutritional yeast (optional)
1/2 Tsp Sea Salt
Time: 1 1/2 hours including cooking time Preheat oven to 130 °C
1. Soak Cashews in cold water for about 30 minutes.
2.While you wait, thoroughly wash the kale and remove the stem. Try to keep the green leaves as large as possible, about the size of your fist. Chop them as necessary.
3. Pat the leaves dry and put them in a large bowl.
4. Line two cookie sheets with parchment paper / tin foil.
5. Puree all ingredients, except the kale, in a blender. HINT: Pause the blender intermittently to scrap down the sides, ensuring all the ingredients mix together.
6. In a bowl, gently coat the kale leaves with the creamy mixture. A spatula works best.
7. Spread the leaves on the lined cookie sheet in a single layer. Check that both sides are covered in the sauce. Put into a hot oven. Do not put under a element while it is on. It will burn your kale and you will have sad kale.
8. Bake for about 30-40 minutes or until the leaves are dry and crispy. Check after 20 minutes then every few minutes after that. As one side gets crispy and dry, flip-it. You don’t want one side cooked and the other soggy. Be careful that you don’t over-cook them as they’ll be far less delicious. If they turn brown, you’ve gone too far.
Take out of the oven and let cool undisturbed. You can eat them warm or cool. However, do not put in a container until they are completely dry otherwise they’ll get soggy and lose their edge.
Nom nom nom