Cheesy Nutty Kale Chips

Cheesy Nutty Kale Chips
Cheesy Nutty Kale Chips
Print Recipe
So much flavour you won't be able to stop snacking.
Cheesy Nutty Kale Chips
Print Recipe
So much flavour you won't be able to stop snacking.
Ingredients
Servings:
Instructions
Seasoning paste
  1. Cover the cashews with water in a small bowl and soak for at least one hour if you did not let them soak overnight. Once done, drain and set aside.
  2. Preheat oven to the lowest heat setting your oven will allow. The lower the better to retain nutritional value and also to properly mimic dehydrating.
  3. Trim the kale stems from the leaf and rip into the size you like, remember they will shrink into smaller pieces as they bake. Don't rip them too small.
  4. Line a couple of baking sheets with parchment paper.
  5. Add the cashews,red pepper, garlic, soy sauce (or substitute for tamarin if you prefer), olive oil, and nutritional yeast to a food processor. Scoop the flesh from the lemon and add this to the food processor as well. Blend well. If you prefer a less tangy chip you can use the lemon juice rather than the lemon itself, just make sure it is fresh squeezed.
Chips
  1. In a large bowl, combine kale and cashew paste. me sure that the chips are evenly covered or they will not bake as well.
  2. Place the kale pieces onto the baking sheets, ensuring they do not overlap. You can bake more than one tray at a time but if you only have one tray then store the kale chips in the fridge until you are ready to bake the remaining ones so the stay crisp and fresh, until the first batch is done.
  3. Bake the kale until crispy and completely dry. Between 2-4 hours depending. Check after the first hour to see how they are doing, you can also remove the leaves that have become crispy from the tray in advance and continue to bake the remaining ones which were slower.
  4. Chips are ready when they are crunchy and stiff. The topping should not feel chewy or moist. Store in an airtight container for up to one week.. if they last that long!
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