Thankfully, I have quite possibly an even better seasoning to put on my kale chips: Sour Cream and Onion. I wasn’t holding my breath for these because how can something be better than absolute perfection of a pepperoni pizza kale chip on your taste buds? Oh yes, the sour cream and onion is even better.
- 1/2 C almonds
- 3/4 C water
- 4 tbsp dehydrated sour cream powder
- 1 1/2 tbsp onion powder
- 3 tbsp distilled white vinegar
- 1/2 tsp ranch dip powder
- 2 bunches of curly kale*
*Cut the kale into bite-sized peices, they will shrink down a bit, you don’t want them too small because then they will be, in my opinion, far too crunchy.
In a food processor blend the almonds and water together until it forms a chunky paste. Add the remaining ingredients and blend. In a bowl take your kale chunks and coat in mixture. Bake at 200 degrees Fahrenheit until crunchy on the outside, but slightly chewy on the inside, but of course cook to your liking. These took 5 hours to dehydrate properly in a standard oven.