"Sour Cream" and Onion Kale Chips

I love Kale chips, they are strangely addictive...seriously, it makes no sense to me, but they are! Before this recipe, I had just made kale chips with evoo, salt, and pepper, and loved them just fine. Then I tried this recipe from Douglas McNish, head chef of Toronto’s Raw Aura organic and raw food restaurant, but with some changes of course =) These are soo soooo yummy. You must try them!

“Sour Cream” and Onion Kale Chips

Ingredients:

1 1/2 cups raw organic cashews, soaked for 2 to 3 hours**

Juice of one lemon

1 1/2 Tbsp raw apple cider vinegar

1/2 tsp sea salt, or to taste (more can be added after dehydrated)

1 organic onion, chopped

3 cloves organic garlic

1-2 bunches of organic green kale

1/2 cup filtered water

Remove kale from stems. Tear leaves into approximately 2- to 3-inch pieces.

In a blender, combine the soaked cashews, lemon juice, vinegar, garlic, onion, salt and 1/2 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.

Toss the sauce with the kale until thoroughly combined (use your hands) and lay out on dehydrator sheets. Dehydrate at 115 degrees for approximately 8-10  hours or until crispy.

**I've substituted sunflower seeds for the cashews because they are cheaper. They weren't as good as the ones with the cashews but they were still amazing. At first they had a very strong sunflower seed taste, but after a day I didn't taste it anymore. So if the price of cashews is a concern, try sunflower seeds!