Raw Vegan Sour Cream and Dill Kale Chips Recipe Video
Summary
Ingredients
| 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) |
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
Directions
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.
SERVING
4. Serve Dill Kale Chips with Sour cream and enjoy!
Chef
