Sour Cream and Onion Kale Chips
Recipe by: GlutenFree
Ingredients: Makes 4
1/3 cup macadamia nuts, raw cashews or raw sunflower seeds
1/3 cup raw hemp seeds (hemp hearts)
1/3 cup filtered water
½ large onion, chopped
3 tablespoons freshly squeezed lemon juice
2 teaspoons raw apple cider vinegar
1/8 teaspoon fine sea salt or to taste
5 drops plain pure liquid stevia or to taste
1 large head curly kale, stems remove, washed and dried.
Procedures:
Preheat oven to 180F(if you oven doesn’t go this low, preheat at its lowest setting.) line 2 cookie sheets with parchment paper
Place macadamia nuts, hemp seeds, water, onion, lemon juice, vinegar, salt and stevia in the bowl of a powerful food processor or blender and process until mixture is perfectly smooth and creamy (like thick pancake batter).
Place kale leaves in a large bowl. (if your bowl isn’t big enough, divide kale into batches. ) there’s no need to tear leaves into smaller pieces unless you want really small kale chips.
Pour blended mixture over the leaves and toss with clean hands until leaves are evenly coated.
Arrange leaves in a single layer on prepared cookie sheets.
Place in preheated oven and bake 1 hour. Remove from oven and flip leaves over. Bake an additional hour and check for doneness. Remove any leaves that are perfectly dry and brittle and let cool. Return remaining chips to the oven and bake another 20 minutes or so. Continue to remove leaves as they’re done. Bake moist leaves and additional 20 minutes until all chips are dry and crispy. end
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