Sides, Vegan, Vegetarian

Sour Cream & Chive Kale Chips

Step 1 of 6

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.

Ingredients

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)

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.

Ingredients

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)

Step 3 of 6

Pour the sour cream coating over the kale and massage for a further minute until fully coated.

Ingredients

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)

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.

Ingredients

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)

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.

Ingredients

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)

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.

Ingredients

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)

Cooking method:

Ninja Foodi 8-in-1 Flip Mini Oven SP101