How to Make Easy Cheesy Kale Chips | Crispy, Delicious and Healthy Kale Chips | Foodie Friday
Easy Cheesy Kale Chips
(Vegan, vegetarian)
Serves: 2
Prep time: 15 minutes
Cook time: 90 minutes, 1 hour 30 minutes
Total time: 1 hour 45 minutes
Amped with: nutritional yeast full of B12 for energy, antioxidants, heart health, and immunity.
Healthier, store-bought chips have the best of intentions but they're usually lacking in important nutrients like fiber, protein, and healthy fats. Making it a stretch to call themselves a "healthy snack". Plus, they're super processed and usually contain harmful oils. Our easy cheesy kale chips are so good and so healthy, you'll be able to impress all your skeptical friends. So, the next time you’re planning to sit down to a movie, try whipping up these easy cheesy kale chips and enjoy a healthier, balanced movie snack.
Ingredients:
1 bunch curly kale, de-stemmed, (reserve any small leaves and trimmings)
1 cup cashews, (soaked for 30 minutes – 1 hour, optional)
½ of a red or yellow bell pepper
¼ cup nutritional yeast
1 tsp sea salt
1 tsp garlic powder
1 tsp smoked paprika
¼ - ½ tsp cayenne
2 Tbsp chili powder
2 Tbsp lemon juice
Reserved kale trimmings
¼ cup water
Directions:
Soak cashews for about 30 minutes to an hour, this step is optional, however it yields a little more creamy of a sauce.
Pre-heat oven to 225 degrees °.
De-stem and tear leaves off kale into desired bite-sized pieces, and set aside into a large mixing bowl.
Throw away stems, but reserve any tiny leaves, smaller pieces, etc. and set aside.
To a blender or food processor, add cashews, nutritional yeast, bell pepper, garlic powder, paprika, chili powder, cayenne, sea salt, lemon juice, and kale trimmings.
Process until very smooth, about a minute, adding water if needed to thin the consistency.
Pour the cheese sauce over the kale leaves and using hands or tongs, mix well, ensuring all the leaves are covered evenly. Tip: you may not need the whole batch of cheese sauce. Use any leftover sauce to dip raw and roasted veggies.
On a lined baking sheet, spread kale pieces onto the sheet allowing plenty of room in between kale chips, ensuring no two pieces are overlapping.
Bake for 90 minutes, flipping half-way through the baking time at 45 minutes.