These super flavoursome Sour Cream and Chive Kale Chips have been dehydrated at a low temperature to keep them packed with nutrients. Great as a healthier alternative to a movie night snack.
This dish contains the following allergens: Tree Nuts
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For the kale
200g
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
65g
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
For the kale
7oz
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
2.28oz
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
Utensils
Step 1
Wash and dry the cavolo nero leaves. Carefully remove the woody stem then slice the leaves into 4-6cm long pieces. Transfer to a large mixing bowl and massage with the olive oil for a few minutes until the leaves are softened. This will help remove any bitterness.
Step 2
Rinse and drain the cashew then add to a bullet style blender along with the rest of the sour cream coating ingredients, blending until smooth. It’s best to add just 2 tbsp of lemon juice and 1/4 tsp sea salt, testing the flavour, then adding more to suit your tastes.
Step 3
Pour the sour cream coating over the kale and massage for a further minute until fully coated.
Step 4
Line the baking tray with some parchment, or a silicone mat, if you’d like then transfer the kale to the tray. Spread the kale evenly across the tray then insert into the unit.
Step 5
Select DEHYDRATE and set the temperature to 55°C, time to 6 hours, and press the dial to start. After 2 hours move the kale around to speed up the dehydrating process. You can repeat this every hour and check to see whether the chips are dry. It can take anywhere between 4 and 6 hours until the kale chips are ready.
Step 6
Remove the tray and leave to cool for 15 minutes before transferring to an airtight container. These are best enjoyed when eaten within a week.
Wash and dry the cavolo nero leaves. Carefully remove the woody stem then slice the leaves into 4-6cm long pieces. Transfer to a large mixing bowl and massage with the olive oil for a few minutes until the leaves are softened. This will help remove any bitterness.
For the kale
200g
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
65g
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
For the kale
7oz
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
2.28oz
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
Step 2 of 6
Rinse and drain the cashew then add to a bullet style blender along with the rest of the sour cream coating ingredients, blending until smooth. It’s best to add just 2 tbsp of lemon juice and 1/4 tsp sea salt, testing the flavour, then adding more to suit your tastes.
For the kale
200g
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
65g
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
For the kale
7oz
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
2.28oz
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
Step 3 of 6
Pour the sour cream coating over the kale and massage for a further minute until fully coated.
For the kale
200g
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
65g
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
For the kale
7oz
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
2.28oz
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
Step 4 of 6
Line the baking tray with some parchment, or a silicone mat, if you’d like then transfer the kale to the tray. Spread the kale evenly across the tray then insert into the unit.
For the kale
200g
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
65g
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
For the kale
7oz
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
2.28oz
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
Step 5 of 6
Select DEHYDRATE and set the temperature to 55°C, time to 6 hours, and press the dial to start. After 2 hours move the kale around to speed up the dehydrating process. You can repeat this every hour and check to see whether the chips are dry. It can take anywhere between 4 and 6 hours until the kale chips are ready.
For the kale
200g
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
65g
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
For the kale
7oz
cavolo nero leaves
1 tbsp
extra virgin olive oil
For the sour cream coating
2.28oz
cashews (soaked in water overnight)
2-3 tbsp
lemon juice
2 tbsp
cold water
2 tbsp
coconut yogurt
2 tbsp
nutritional yeast flakes
1 tbsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/4 - 1/2 tsp
sea salt
Small handful
fresh chives (roughly chopped)
Step 6 of 6
Remove the tray and leave to cool for 15 minutes before transferring to an airtight container. These are best enjoyed when eaten within a week.
