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Sour Cream & Onion Kale Chips

September 21, 2018

Snack food batch preparation just doesn’t get easier than kale chips, and I love that you can flavour them in so many ways! They're that perfect mid-afternoon CRUNCH!

 

In trying to replicate that “Sour Cream & Onion” flavour so many of us love, but without the J.U.N.K., I made use of just a few ingredients that are always staples in my pantry and/or are sitting on my countertop:

 

•    Raw, organic apple cider vinegar – provides the sour flavour and is an alkalizing ingredient

•    Raw, organic cashews – (stored in an airtight, glass container in the fridge) provides that oh-so-creamy, sour cream-like quality

•    Himalayan, pink sea salt – provides a flavour edge, as well as valuable mineral content

•    Sweet onion – no explanation needed! 

 

Kale, a variety of cabbage and a cruciferous vegetable, is rich in sulforaphane. Sulforaphane is a phytochemical (plant-based chemical) that supports the liver in detoxifying substances and ridding the body of excess toxins. Its anti-cancer properties, calcium, magnesium and alkalizing qualities compliment the fact that kale is an incredibly rich source of vitamin C, vitamin K and beta-carotene (an antioxidant nutrient that is the pre-cursor to vitamin A) in the body.

 

This all being said, let’s take a look at the recipe!

 

(Vegan) Sour Cream & Onion Kale Chips

 

Yield: approx. 4 servings

 

Ingredients:

 

  • 1 bunch kale, washed and air-dried, prior to consumption

  • 2/3 cup raw, organic cashews, soaked in filtered water with a squeeze of acidity from fresh lemon (I prefer soaking them for 8 hours, or overnight)

  • 1/2 small, sweet onion, minced (about 1/4 cup)

  • 2 tbsp. raw/organic apple cider vinegar

  • 1/4-1/2 tsp. sea salt (or more, to taste)

  • 1/3 cup filtered water, or more (as desired) (to thin out the cashew sour cream to your desired consistency)

 

*You could certainly add some freshly-squeezed lemon juice to the mix - I put fresh lemon juice in what seems like EVERYTHING!

 

*If you don't tolerate onion well, you could certainly just leave the onion out - the flavour that remains is still fantastic!

 

Directions:

 

*In advance: wash and pat dry/air-dry the kale leaves. The kale must be dry prior to continuing forth with the recipe instructions, in order to maximize the effect of the cashew sour cream mixture that ultimately coats it.

 

1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. If you do not have two baking sheets, you may bake the kale chips in two, successive batches.

 

2. Tear the leaves off the kale stems (you may then compost or juice the stems) and tear the leaves into bite-sized pieces. Place the pieces in a large mixing bowl and set aside.

 

3. Drain and rinse the cashews with filtered water and place in your high-speed blender. Add the minced, sweet onion, the sea salt and the filtered water. Blend, until thoroughly combined.

*Alternatively, you may use a food processor.

 

4. Pour about half of the mixture over the kale leaves in the mixing bowl and massage the kale until all leaves are lightly coated. Continue to add the cashew mixture, a portion at a time, until all leaves appear lightly coated. If you happen to have a small amount of cashew mixture left over, you may use it as a veggie dip, in a sandwich or wrap, with a baked sweet potato, or as a dip with another ingredient, etc. 

 

*I find that if the kale leaves become too drenched/saturated with the flavour mixture, it becomes harder for them to dry and crisp up, once baking in the oven.

 

5. Distribute the kale leaves evenly between the two baking sheets, ensuring that they remain in a single layer on the parchment paper. This ensures even baking. Place in the oven to bake for 10-20 minutes, starting to monitor them around the 10-minute mark so they do not burn.

 

*Due to the fact that not all chips will be the exact same size, some may dry and crisp up faster than others. If so, remove those from the oven that cook up more quickly, allowing others to make longer. If you shake the baking sheet side to side when you suspect they are done, those that are dry and crispy will easily slide along the parchment paper as you move the tray.

 

6. Once finished baking, let cool on the cookie sheet. Then, store in an open, glass container on the countertop once they’ve cooled on the cookie tray. I find they remain crispy when left out, uncovered. Alternatively, freeze them in an airtight container for future consumption! Enjoy!
 

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