Kale chips are so expensive – $6-$7 for a single small bag. I decided to make my own chips to save some money and I wanted to try different flavors. You can find kale chip recipes all over the internet, but the first flavor I found that is unique and that my family really liked is a vegan sour cream and onion kale chip that uses cashew paste, herbs, and apple cider vinegar and lemon juice to provide the acidity.
Be aware that as the coating dries, flavors intensify so don’t be tempted to add additional salt if you taste the wet mixture.
I use an Excalibur Dehydrator which has served me well for many years. I think this recipe would work better in the dehydrator than in an oven. Keeping the temperature low preserves the nutrients. Because the leaves are frilly and curl, you have to use every other tray rather than the normal tray spacing. If using an oven, try to dehydrate at the lowest possible oven temperature with the oven door cracked open.
The quality of the kale itself makes a difference. Thinner, more tender frilly kale will be more shatteringly crisp. I also think it’s easier to toss and coat the curly kale. Dino kale, doesn’t hold onto the cashew mixture well because the leaves break easily. The coating flakes off easily on the dino kale.
These chips are really delicious. My two children love these “chips” and I can feel great about them eating leafy vegetables. They have liked them since they were small. Since small kids have only one set of molars, kale chips are a great way to make eating leafy vegetables easy.

Sour Cream and Onion Kale Chips
A stellar kale chip recipe that uses cashew "sour cream" to make sour cream and onion flavor. My children's favorite way to eat kale.
Ingredients
- 1 bunch of curly kale
- 1 ½ cups raw cashews, soaked for 2 to 3 hours in water
- 3 tablespoon fresh lemon juice
- ½ cup water
- 2 tablespoon water
- 1 tablespoon apple cider vinegar
- 1 tablespoon onion powder, granulated is fine, or substitute ½ cup chopped green onions
- 1 teaspoon sea salt
Instructions
- Wash and de-stem the kale. 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. Make sure the excess water is removed from the kale. A salad spinner makes the job easier. Set aside.
- In a blender, combine all the other ingredients and blend until creamy, slightly thicker than pancake batter. In a large bowl pour the blended sauce over the kale and evenly coat, rubbing the sauce over each leaf. Use your hands for this job to make sure all leaves get an even coating.
- Place parchment paper on each dehydrator rack.
- Put each coated kale leaf on the parchment paper or the non-stick Teflex sheets that come with your dehydrator.
- Spread the pieces out.
- Dehydrate on 115-125F degrees for approx. 10-12 hrs or until dry. It should be shatteringly crisp.
Notes
Store them in an airtight container. They taste best if eaten within the week of making them. As long as everything has been thoroughly dehydrated, they can be stored at room temperature.
Additional possible variations include the addition of: black pepper, bacon flavoring, cheese powder (reduce salt if adding).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 408mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 7g
Leave a Reply