• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Dr. Karen S. Lee logo

  • ABOUT
    • Contact
    • Start Here
    • 5 Reasons to Subscribe
    • Accessibility Statement
    • Cookie Policy
    • Copyright
    • Disclaimer
    • Disclosure
    • Privacy Policy
    • Terms of Use
  • RECIPES
  • HEALTH
    • General Health
    • Healthy Eating
      • EWG's Shopper's Guide
    • Natural Living
  • MY BOOKS
    • No Thaw Paleo Instant Pot
    • Keto Instant Pot
    • Paleo Air Fryer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • CONTACT
  • COOKBOOKS
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » RECIPES » Snacks

    Dairy Free "Sour Cream" and Onion Kale Chips Recipe

    Published: Sep 21, 2011 / Modified: Aug 10, 2020 by: Karen Lee / This post may contain affiliate links. As Amazon Associate I earn from qualifying purchases. /

    Dairy-Free Sour Cream & Onion Kale Chips

    Dairy Free "Sour Cream" and Onion Kale Chips by drkarenslee

    There is a first time for everything. Well, for most  things. I would never try Foie Gras or Shark Fin Soup. And I'm not sure if I'll be trying Durian fruit any time soon either.

    But Kale Chips? Oh my! Why did I wait so long to try this? And dairy-free sour cream with cashew nuts?

    I read a recipe for Sour Cream and Onion Kale Chips from Thrive Foods: 200 Plant-Based Recipes for Peak Health (affiliate link) by Brendan Brazier the other day and I wanted to try making them since I heard from so many people how great they are. Brazier is a former professional Ironman triathlete who is recognized as one of the world's foremost authorities on plant-based nutrition.

    Now, I've seen recipes for Kale Chips many times before but I was never interested in them because; 1.) the pictures always looked brown and not-so-appetizing, and 2.) who would want to eat dried-up salty green leaves?

    But then, when I read Brazier's recipe for "Sour Cream and Onion Kale Chips", I was intrigued because I love sour cream and onion potato chips. I know. I know. It's not the same thing but "Why not try something new, for a change?", I told myself.

    In his recipe, Brazier makes sour cream with cashew nuts and apple cider vinegar. And since I've been meaning to make creamy soups using cashews, I decided to try making this first. If the recipe didn't work out, I figured, a tray of not-so-good Kale Chips is easier to swallow than a pot of bad soup, right? Right.

    I substituted the onion and garlic powder in his recipe for fresh onions.

    The result?

    D.I.V.I.N.E.

    Oh my gosh. We LOVED them!

    Besides the fact that Kale is in season - in fact, it's sweeter in October than in July - it's loaded with Vitamin K, A & C, and even some protein.

    Sour cream and onion really tasted like sour cream and onion. It is the best vegan/vegetarian substitute I've discovered.

    It is smooth.

    It really tastes like sour cream and onion.

    It can be used for any salads or dips.

    I was literally spooning it and eating it. In fact, I think I had more than ⅓ of the raw kale with the cream on it before I put them in the oven. I'm going to use this sour cream and onion mixture on thinly sliced potatoes to make my.....you guessed it! And I have to buy more Kale this weekend at the farmers market to make trays of this stuff and store them. And hide them from my family, it's THAT good.

    Here is my adapted recipe.

    Dairy Free "Sour Cream" and Onion Kale Chips Recipe

    Ingredients:
    1 Bunch of Organic Kale
    ½ C of Raw Cashews
    3 tablespoon of water
    ½ C of onions, cut up
    3 tablespoon Apple Cider Vinegar
    ½ teaspoon Sea Salt
    kale

    Instruction

      • Soak Cashews in cold water for about 30 minutes.
      • While cashews are soaking, cut the leafy green parts of kale from the stem and wash thoroughly and drain. (Try to keep the big pieces intact. )
      • Turn the oven on to 200 °F
      • Dry the leaves as much as you can with a towel and put them in a large bowl.
      • Line two cookie sheets with parchment paper.
      • Add the rest of the ingredients in a blender and puree.
      • Add the creamy mixture to the bowl and gently coat the kale leaves by hand.

    kale with sour cream and onion

      • Spread the leaves on lined cookie sheet in one layer.

    kale chip

    • Bake for about 30-40 minutes or until the leaves are dry and crispy.

    IMPORTANT: Check to make sure that they don't burn. The recipe in the book said to bake for 1 ½ to 2 hours and when I check my oven in 1 hour, they were browned, almost burnt as you can see in the photo. Every oven is different so check your oven in 30 minutes and you can bake them longer if needed

     Left in the oven for one hour. Bleh...

    sour cream and onion kale chipsSour Cream and Onion Kale Chips

    Make these Kale Chips TONIGHT!

    And come back and tell me you'll name your first (or second) born after me.

    You are welcome!

    More Snacks

    • Chocolate larabars wrapped in parchment paper
      Date Bar Recipe: Homemade Chocolate Larabar
    • How to Make Roasted Nori Gim
      How to Make Roasted Nori - GIM
    • Paleo AIP Super Bowl Party Snacks
      50 Paleo and AIP Super Bowl Party Snacks
    • Oatmeal Raisins Cookies Featured
      "Oatmeal" Raisins Cookies (Grain and Dairy Free) from Eat Beautiful

    About Karen Lee

    I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite simple & easy, allergy-friendly recipes with you! Let's connect on Instagram || Facebook || Pinterest || YouTube Learn more about me on the ABOUT page.

    Reader Interactions

    Comments

    1. Mike says

      October 13, 2011 at 8:16 am

      I'm always on the hunt for new recipes with Kale and this one sounds amazing. Gonna try it tonight!
      Thanks for posting it.

      Peace

      • ecokaren says

        October 13, 2011 at 10:30 pm

        Hope you like it. I end up eating them raw when I'm mixing the "Sour Cream and Onion" mixture. It's great as a dressing too!

    Primary Sidebar

    Smiling Asian woman wearing pink collared shirt
    Karen Lee

    Hi, I'm Karen! I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite allergy-friendly, simple & easy recipes with you!

    More about me →

    Popular

    • Ginger Lemon Honey Immune Booster Syrup
    • beef and vegetables in a grey bowl
      Perfect Paleo Pot Roast: Grain-Free & Low-Carb
    • Browned seafood pancake on a cast iron pan
      Korean Style Paleo Seafood Pancakes
    • cooked shrimp in a white bowl, shells in a stainless bowl, on red and white striped kitchen towel
      Air Fried Shrimp with Garlic and Butter
    subscribe to newsletter box
    Subscribe for Newsletters HERE

    Footer

    ↑ Back to top

    Need

    • Privacy Policy
    • Terms of Use
    • Accessibility

    Want

    • About
    • Contact

    Wish

    • Newsletter
    • Cookbooks

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

    Copyright © 2022 Karen Lee

    • Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    • Print