Cheezy Vegan Kale Chips
As I have mentioned before, I write for Skinny Mom on a weekly basis. Topics range from healthy eating to food to fitness. This week I am writing an article about making fruit and vegetable chips and it occurred to me that I have not posted an updated kale chips recipe since the first post I wrote about kale when I started my blog last year.
Kale is a power vegetable, packed with nutritional value across the board.
Kale is a nutritional standout in three basic areas: (1) antioxidant and anti-inflammatory nutrients, (2) much-needed micronutrients (in which the average U.S. adult is currently deficient), and (3) cancer-preventive nutrients called glucosinolates. (WHFoods)
Basically, this means you should just eat it! The only downside to kale – it has a taste and texture that are hard to get used to. I will admit it, I hated kale the first 5 times I ate it. I hated it steamed, in smoothies, even as kale chips. But after eating it for two years, I love it any way I can get it. I even eat it raw! Between myself and Tyler we go through 1 to 2 bags or containers a week.My Inspiration
Kale chips are one of my favorite snacks. I love snacking and my chips and salsa addiction started to get a little out of hand and wanted to switch to something a little healthier. I started making these crackers to eat with hummus and make sure I always have kale chips on hand. Buying them in stores can be quite pricy so I came up with my recipe by looking at the ingredients list on Trader Joe’s Brand Kale Zesty Nacho Kale Chips.
Cheezy Vegan Kale Chips
Serves 2 – if you are not greedy!
- 10 oz bag of chopped kale (can use a whole bunch of kale as well, stems removed)
- 1 cup raw cashews, soaked for 1 hour
- 1/2 cup nutritional yeast
- 1/4 cup sunflower seeds
- 1/2 lemon, remove peel and any seeds visible (or 1 Tbsp lemon juice)
- 1 clove garlic, chopped
- 2 Tbsp Apple Cider Vinegar
- t Tbsp Extra Virgin Olive Oil
- 1/2 Tbsp Liquid Aminos
- 1 tsp chili flakes
- 1 tsp cayenne pepper (if you want a little extra kick)
Soak cashews in water for one hour. While cashews are soaking, rinse cut and dry kale. Combine all ingredients besides kale in blender and blend into a smooth cashew paste.
Mix half of the kale and half of the cashew paste into a large bowl. This recipe makes enough for two sheets of kale chips. Either do both at once or save the other half of the kale and paste for a second round. If you do not plan to cook the second half right away, do not mix the two together until you are ready.
You can also mix the kale leaves and the paste in a large zip lock bag as well. Either method will work.
Cook at 200º for about 30 minutes flipping every 8-10 minutes. Make sure to watch these carefully – just one minute extra in the oven can mean a disaster for kale chips. These can also be made raw by putting them in a dehydrator. I do not own one and know nothing about the timing of these but I’m sure there are other resources if you are looking for a recipe that uses one!
Remove from oven and enjoy. Try not to eat the whole sheet in one sitting. I warn you, it is pretty impossible!
I have eaten the entire plate every time I make kale chips but I don’t feel bad about it! These chips are totally guilt free and actually pretty healthy! We went over the benefits of kale but nutritional yeast has Vitamin B12 which is an essential vitamin for neurological health and not found in many vegan sources. I actually take a vitamin for it.
You can’t go wrong with these is pretty much what I am trying to say so go make yourself a plate… or two ;)
What is your favorite vegetable chip? What kind of seasonings do you use?