Saturday, November 12, 2011

Kale Chips, "Sour Cream" and Onion


1/2 a bunch of kale (2 cups tightly packed)
1/2 cup raw almonds (about 75g) *see note

1/2 cup water, or more
2 Tbsp lemon juice (half a lemon)
1 1/2 Tbsp raw apple cider vinegar

2 Tbsp onion powder, or 1/4 cup fresh onion
1 Tbsp parsley(2-4 Tbsp fresh)

1 Tbsp dill
1 Tbsp dates, pitted & packed
1 Tbsp olive oil, *see note at bottom of page
1/2-1 tsp sea salt, to taste
1/2-1 tsp garlic powder, or 2 garlic cloves
2 green onions, optional
cracked pepper, to taste


Soak 1/2 cup of almonds in 1/2 cup water for
2 to 8 hours, rinse well and drain.


In a blender, add almonds and 1/2 cup water and
blend until a thick paste (scraping the sides down).

Add dates, lemon juice, vinegar, onions,
and olive oil (if using) and blend on low.


Add garlic and onion powders, parsley, sea salt,
dill and pepper (if using) and blend to incorporate.


Wash kale and shake dry, then tear leaves from the
middle stem into large pieces. Add kale leaves to a
large bowl or pot. Pour or scoop dressing onto kale
and squeeze and toss until all leaves are coated.


Cover dehydrator trays, or oven rack with parchment paper and lay out kale in an even layer. Leave some overlapping themselves for a “wish chip” effect.

For dehydrator, set at 105 and leave for about 10 hours until dry and crisp, it could take less time so check on them. For oven dehydration, turn on to lowest setting, prop open door and let warm up (not completely), then turn off and close the door (leave the light on).

Do this every hour or so, until dry and crisp (more often in the beginning). You can leave overnight, but you may have to continue drying in the morning. (I tend to wake up in the night and warm up the oven again, before going back to bed, so they are usually ready in the morning)

Make sure they are thoroughly dried if you plan to store them.

Double the recipe for a bunch of kale, or 4 tightly packed cups of leaves.


Use the olive oil if you want more "crunch" to your chips, but it is optional, especially if you are going to be eating them all. I use
 almonds because they are the cheapest compared to hemp seeds (which I use when available), but you can use any creamy seed or nut; (cashews, sunflower seeds, brazil nuts, macadamia nuts, etc.) some work better then others.

Try adding about 1 tablespoon of dried celery leaves (from one bunch). If you have no dried celery leaves, try replacing with fresh, or 1/4 cup celery (half a stalk), you won't taste it, its just a faint seasoning that, I think, adds to the taste - inner ribs taste sweeter so try to use one of those.

You can also crack pepper over the kale chips while drying, or once they are done instead of blending it in.

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