I’ve had kale chips on my mind the past couple of days! Every where I turn, people are telling me about their kale chips. So I decided to make a batch…my favorite is pesto, but not being in possession of any basil, and having some raw sour cream to use in the fridge, I decided to try for a sour cream and onion version. And the results…as is always the case with kale chips…delicious. Only a few made it to maturity, because I kept sneaking by the dehydrator and sampling!
¼ raw (nut-based) sour cream (I had used Matthew Kenney’s version from “Everyday Raw” when I made mine. Most raw food books have a recipe in there…basically just soaked cashews, blended with salt and lemon juice)
1 big bunch of kale, washed and dried, about 6-8 cups
A little extra oil, lemon, and salt
Onion Powder
Wash and dry the kale, breaking off the stems and tearing the kale leaves into large pieces…about three inches across, in most cases. To your sour cream add 1 teaspoon additional lemon juice (there is likely already some in the recipe), 2 teaspoons olive oil, and a pinch of salt. Whisk thoroughly with a fork until the mixture resembles a thick salad dressing (It is good for this purpose, too!). Then add in about a teaspoon to a teaspoon and a half of onion powder. Stir onion powder in, and, working in batches, massage dollops of the dressing into the kale until each leaf is moderately coated...It should look like more dressing than you would normally use on a salad. Spread out in a single layer on a mesh dehydrator sheet, and dehydrate for 4 hours, until very crispy. Try not to eat them all before they are done. Raw appétit!
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