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Gluten-Free Vegan Raw Sour Cream and Onion Kale Chips
{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Keto/Low-Carb | Paleo-Friendly | Medical Medium }
Prep Time
10
minutes
mins
12
hours
hrs
Total Time
12
hours
hrs
10
minutes
mins
Course:
Snack
Cuisine:
American
Servings:
12
servings
Calories:
123
kcal
Author:
Karielyn Tillman
Equipment
Vitamix
Dehydrator
Ingredients
6
cups
organic kale
For the dressing:
1 1/4
cup
organic raw cashews
1 1/4
cup
water (filtered/purified)
(filtered/purified)
1
cup
organic green onions
1/2
cup
organic onion
1/3
cup
organic macadamia nuts
1
tablespoon
organic lemon
(freshly squeezed)
1/2
teaspoon
Himalayan pink salt
US Customary
-
Metric
Instructions
Prepare the kale:
De-stem the kale (curly, dino, purple, whichever you prefer) and break into small bite-sized pieces. Set aside.
Prepare the dressing:
Add all ingredients for the dressing to a Vitamix and blend until smooth and creamy.
Taste and adjust the seasonings to your preference.
Assembly:
Add the kale pieces to a large mixing bowl.
Pour the dressing over the kale pieces and gently toss together until all pieces are covered and coated with the dressing.
Spread the kale pieces evenly on a mesh dehydrator tray and dehydrate at 110 degrees for approximately 10-12 hours, or until dry and crispy.
Store in an air-tight container BPA-free container at room temperature.
Notes
Serving Size:
This recipe will make approximately (6) cups of kale chips. Nutritional information is for 1/2 cup which is (1) serving.
Nutrition
Serving:
1
svg
|
Calories:
123
kcal
|
Carbohydrates:
9
g
|
Protein:
4
g
|
Fat:
9
g
|
Sodium:
114
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Calcium:
66
mg