Cheesy Vegan Kale Chips
Crispy and delicious vegan kale chips with a cheesy twist.
Looking for a healthy mid-day snack, or crunchy side dish? These vegan kale chips are healthy, delicious, and savory without loads of unnecessary fats and cheeses.
I LOVE veggie chips, however those sold at stores are often full of added sugar and fats, which I am NOT a fan of. I have been trying to successfully make my own kale chips for months and was never happy about the results. Until the other week, when I finally nailed down THE PERFECT KALE CHIP RECIPE.
They are crispy, oil-free, vegan and with a cheese flavor.
Let me show you how to make them 😉
- 100 g kale leaves, washed and dried
- 1/2 small red bell pepper
- 1/2 tsp onion powder
- 1/2 tsp Himalayan salt
- 1/2 c cashew nuts, soaked overnight
- 2 tbsp lemon juice (about 1/2 lemon)
- 3 tbsp nutritional yeast
- 1 tsp turmeric
- water, as needed
Gather all your ingredients. Rinse the kale leaves and spin them dry. Remove stems. Rip into roughly 2 inch by 2 inch pieces. Place in the extra large prep bowl.
Place all ingredients except kale in the blender
process until smooth. Add a little water if needed to get it perfectly creamy and smooth.
Transfer the cashew cheese mixture to the prep bowl containing the kale leaves. With gloved hands, massage the cheese mixture into the kale ensuring each piece is well coated front and back, but NOT overloaded with sauce. Just a light coat is enough, or the chips will turn soggy rather than crispy
Transfer the coated kale to a dehydrator at 118°F for 8 hours or until completely dry and crisp. OR if you don’t have a dehydrator (like me), just bake in your oven at 160 C until crispy. In this case 15-20 min should be enough.
Allow to cool to room temperature, then enjoy!
This are best eaten on same day.