Sour Cream & Onion Kale Chips

After many requests, I've decided to share my recipe for sour cream and onion kale chips!  They're really not hard to make, and everyone that has tried them has seemed to love them!

To make the seasoning:

3/4 cup of raw cashews (or raw hemp seeds for more of a tart taste) - soak these in water overnight
2 tbsp. lemon juice
2 tbsp. raw apple cider vinegar (raw - ie. in the black bottle, with "mother" is a must)
1 tsp. salt
1 green onion, rough chop (green & white parts)
1-2 tbsp. of water to blend (use as little as possible, but enough to make the seasoning smooth & creamy)

Combine all ingredients in blender until smooth and creamy

Kale preparation:

Wash kale
Tear off pieces (how big - that's up to you!  How big would you like your chips to be?) into a big bowl
Add seasoning to kale and try to mix them up good and coat the kale chips as thoroughly as possible

Making em' crispy:

Spread seasoning-covered kale out on lined dehydrator trays or parchment-lined baking trays

Dehydrate at 105F for approx. 24 hours (you can try them throughout that time to see just how crispy you like them and can most definitely take them out before 24 hours if they are crispy enough for you!)

Alternatively, you can "oven dehydrate" on the lowest oven temperature with the door cracked open an inch or so for 1.5-2 hours, or until crispy.

We have a dehydrator, and find dehydrated kale chips to be preferable to oven cooked ones not only for the taste/consistency, but also because you're preserving all the raw goodness of the kale!

They will keep in an airtight container for a week or two (although I've never seen them stick around that long - always eaten sooner!)

And that's it!

Happy kalechipmaking!!