I have to admit something.
As much as I want to and as hard as I try, I don’t like kale.
It’s not the flavor. I like the taste of all sorts of greens and kale is no different.
It’s the texture. It is so tough and hard to chew. No matter how finely I chop it, it seems to take hours to eat and I’m bored to death of my salad before it’s even half gone. Can I get a witness??
HOWEVER, I have found a way I can eat an entire bunch of kale in one sitting and still want more. Now, sure, it may be better for you nutritionally when it’s raw, but I honestly couldn’t care less when it comes to this snack!
I’m talking about the mighty kale chip, and this recipe in particular. They have the perfect blend of spiciness and crispiness and chewiness. I can’t tell you enough about how amazing these chips are, so you’ll just have to go make your own!
Wow. I’m having such a hard time writing right now. I have a bowl of kale chips fresh from the oven beside me and…hold on, I gotta take a bite…
vegan cheesy kale chips
(also gluten- and dairy-free)
Vegan Cheesy Kale Chips
- 1 large bunch of fresh kale, stems removed and torn into chip-sized pieces
- 2 T. olive or coconut oil
- ¼ c. raw cashews
- 2 T. raw unsalted sunflower seeds
- 5 T. nutritional yeast
- ¼ t. each, salt and pepper
- 1 t. garlic powder
- 1/8 t. cayenne pepper
- Step 1 Preheat oven to 300 F.
- Step 2 Put kale into a large bowl and drizzle with olive oil. Use your hands to massage the oil into the kale. This will soften the texture of the leaves.
- Step 3 Add seasoning ingredients to food processor or small blender. I used the smallest cup of my bullet blender. Pulse into a fine powder, then pour over prepared kale.
- Step 4 Toss with tongs or with your hands, making sure all leaves are well coated.
- Step 5 Spread half of the kale leaves in a single layer onto a large cookie sheet. Minimizing overlapping will ensure maximum crispiness.
- Step 6 Sprinkle chips with additional nutritional yeast if desired.
- Step 7 Bake for 15 minutes, rotate the cookie sheet, then bake for another 10 minutes. Watch to make sure they don’t burn during the last couple of minutes.
- Step 8 Let them cool for just a couple of minutes on the cookie sheet, then they are ready to eat!
- Step 9 On the rare occasion that there are leftovers, you can store these chips in an airtight container or plastic bag for a couple of days.
Okay, I’ve talked enough…go make you some!!