• Wed, Oct 6 2010

Original “Sour Cream” and Onion Kale Chips Recipe From Vegan Chef Douglas McNish

Douglas McNish, head chef of Toronto’s Raw Aura organic and raw food restaurant, returns with a new original recipe for Blisstree readers (“sour cream” and onion kale chips, just in time for football season). Doug says:

This is a great way to incorporate kale into your diet. It’s high in calcium, iron, folate, and is amazing for the skin.

“Sour Cream” and Onion Kale Chips

1 1/2 cups raw cashews, soaked for 2 to 3 hours

4 Tbsp lemon juice

1 1/2 Tbsp raw apple cider vinegar

1/4 tsp sea salt

1 small red onion, sliced thin on a mandolin

1 head of green kale

1/4 to 1/2 cup filtered water

1.    Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.

2.    In a blender, combine the soaked cashews, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.

3.    Using mandolin, thinly shave red onion. Toss the sauce with the kale and red onion until thoroughly combined and lay out on dehydrator sheets. Dehydrate at 105 degrees for approximately 12 hours or until crispy.

Douglas McNish is head chef at Toronto’s Raw Aura organic and raw food restaurant, and he also teaches food workshops and gives cooking demos. Doug is into “cruelty-free” food – and we are into him. He has tattoos. And he’s hot. Sadly, Blisstree can’t always get to Canada to visit Doug, but he kindly shares a new raw or vegan recipe with us every other week. Check out his past recipes and posts here and follow him on Twitter: @VeganChefDoug.

photo: Jo-anne Mcarthur

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  • JL Goes Vegan

    Oh my, this looks SO GOOD! Definitely going to try it at home!

  • Vivian

    This looks great! Would roasted cashews work also? I only have those right now

    • Briana Rognlin

      Hi Vivian,

      I’m not sure how the recipe would turn out with roasted cashews. The primary reason that raw recipes call for raw cashews is nutritional, but in terms of consistency and flavor, it might be worth trying with roasted cashews. Let us know how they turn out!

      Briana

  • Mary M

    Man are these ever good!! My first time having Kale too. I made two batches and the house smells so good. Thank you for the recipe.

  • Lauren @ WholeWheatOrBust.Wordpress.Com

    I think you may have forgotten to add garlic to the recipe!

  • Bronxgirl1

    This recipe is beyond amazing. I am just blown away at how much the dressing actually taste like sour cream.

  • THT

    Can these also be baked in the oven at a low temperature? If so, how long should they be baked? I do not have a dehydrator just yet.

  • Anne

    Great recipe but I find blending the onion and adding in a bit of fresh garlic with little olive oil makes it even better. It really is perfection. No one in my house misses those greasy round yellow starchy chips.

  • jamie

    can i use any other nut besides cashew?

  • Erica

    I made these last night but didn’t have any cashews on hand so I used peanuts instead. I baked them in the oven at 275 for an hour with the oven door OPEN since I didn’t have a dehydrator. Turned out crispy and delish!

  • Donna

    Would a normal oven temp referred to above be in °Celsius or °Fahrenheit?….Thanks so much as I cannot wait to make this seemingly superlative variant on Kelp Apèro!!!…(Please advise as to a correct time in the oven and if the oven door should be wide /partially opened as well!!)

  • Celeste

    This recipe is amazing! I actually get my husband and three-year old daughter to consume an entire bunch of raw kale a week. Addicted.

  • Dina Vieira

    I buy these from Raw Aura, bags at a time. Will have to try making them at home. Thanks for the recipe Doug!