After successful attempts at making kale chips and nacho cheese kale chips, it was only a matter of time before we’d try to make a version sour cream and onion kale chips. They turned out great and had a light tangy sour cream and onion flavor. I still prefer the nacho cheese kale chips to the sour cream ones because they have an amazing flavor and are even more satisfying.
Adapted from Chef McNish via Blisstree
- 1 cups raw cashews, soaked for 2 to 3 hours
- 3 Tbsp lemon juice
- 1 Tbsp raw apple cider vinegar
- 1/3 tsp sea salt
- 1 small red onion, sliced thin on a mandolin
- 1 head of green kale
- 1/4 cup filtered water
- 1/4 cup vegetable oil
- 1/4 cup nutritional yeast (extra for sprinkling)
1. 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.
2. In a blender, combine the soaked cashews, nutritional yeast, vegetable oil, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.
3. Using mandolin, thinly shave onion. Toss the sauce with the kale and red onion until thoroughly combined and bake at 200 degrees until crispy (4-5 hours). Every few hours, sprinkle some more nutritional yeast on top for more flavor.