Sour Hemp and Onion Kale Chips

Damn!  I spent so much time doing Christmas travel, visiting, sleeping, eating, drinking, cooking, baking, uncooking, dehydrating and Doctor Who watching that I neglected to post for an entire week?!  I’ve seriously been in the kitchen non-stop for the past week, which I would try to complain about but who am I kidding, I LOVE it.  I’ve got about a million festive-y recipes to share, but I thought I’d start with another super delish kale chip I whipped up for festive snacking, since this might be useful if anyone is thinking about New Year’s snacks or looking for some post-Christmas-feasting lighter fare!

After the super duper success and popularity of my Nacho Cheese Kale Chips (who’s Cheese Kale Chips are they? that’s right, they’re Nacho Cheese Kale Chips! omg, sorry Steve!), I decided it was time for some “Sour Cream and Onion” chips.  I also decided I didn’t want to do cashews again, but instead give a creamy hemp-based sauce a go.  Ho’ shit, guys.  These taste like friggin’ sour cream & onion potato chips and then some – hemp seed, ACV (that’d be my old pal apple cider vinegar), green onion and some embellishments? Yummers!

Much like my Nacho Cheese Sauce, this “Sour Hemp & Onion” sauce makes a crazy good dip, or even salad dressing.  Throw a bowl of this out with some veggie sticks, crackers or (healthy!!!) chip of choice, and hoooo boy!  Welcome to Snackville Delicioustown, population you! I may or may not have nearly licked the blender clean after making this sauce-tastic bad boy. So, take a page out of my book, load up the Doctor Who Christmas Special and whip out a bowl of Kale chips or Sour Hemp Cream and Onion dip and go right to town!

Sour Hemp & Onion Kale Chips (and dip/sauce)
3/4 cup hemp seeds (or raw cashews)
2 tbsp lemon juice
2 tbsp apple cider vinegar (Bragg’s or other “raw”ACV is a must!)
1 tsp salt
1 green onion, rough chop (green and white parts)
1-2 tbsp water to blend, if necessary (use as little as possible)

1 bunch curly kale, de-stemmed and torn into 2-3 inch pieces

Combine all sauce ingredients in blender until smooth and creamy.  Wash and prepare kale; combine sauce with kale, making sure all surface area of leaves covered.  Spread kale out on teflex-lined dehydrator trays or parchment-lined baking trays.  Dehydrate at 105F for 4-5 hours, or until crispy; or oven “dehydrate” on lowest oven temperature with door cracked open an inch or so, 1.5-2 hours, or until crispy.  Will keep, in airtight container, for a week or two, but just try not to eat them up in that time!  Ha!

Ok, I promise to have something non-kale-chippy in the next couple of days!  I’ve made some raw and baked treats that I plan on sharing, vaguely festive but also delicious any time!  Oh yeah, and seriously the best raw lemon cheesecake you’ll ever lay eyes on. Ever.

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