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Raw Vegan Sour Cream and Dill Kale Chips

FitForTwoTV's picture
Brock & Marta demonstrate how to make a healthy raw kale chip recipe using the excalibur dehydrator.
  Olive oil 3 Tablespoon
  Apple cider vinegar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Sea salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Hemp hearts 3⁄4 Cup (12 tbs)
  Dried dill 3 Tablespoon
  Nutritional yeast 5 Tablespoon
  Garlic 1 Clove (5 gm)
  Water 2 Tablespoon
  Kale 2 Bunch (200 gm)

1. In a blending jar take all the ingredients except the kale. Blend for few minutes to make a fine paste.
2. In a bowl add in the kale and paste. Massage with hands for few minutes.
3. Place the kale over a dehydrator sheet and dehydrate for 300 minutes at 105 degrees F.

4. Serve Dill Kale Chips with Sour cream and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
300 Minutes
Ready In: 
305 Minutes

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Average: 3.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 433 Calories from Fat 253

% Daily Value*

Total Fat 28 g43.1%

Saturated Fat 2.8 g13.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 259.2 mg10.8%

Total Carbohydrates 27 g9.1%

Dietary Fiber 5.9 g23.4%

Sugars 1.8 g

Protein 23 g46.2%

Vitamin A 167% Vitamin C 116%

Calcium 27.7% Iron 66.5%

*Based on a 2000 Calorie diet

Raw Vegan Sour Cream And Dill Kale Chips Recipe Video