Nacho Cheesy Kale Chips
These cheesy kale chips are tossed in a vegan nacho sauce then baked to perfection. They're easy, healthy and SO delicious!
Servings 10 servings
- 2 bunches curly kale
- 2 cups cashews soaked for 2 hours
- 1/2 cup nutritional yeast
- 1/2 cup chopped red bell pepper
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cayenne more or less to taste depending on your preferences (optional)
- Juice of 1 lemon 2 - 3 tablespoons
- 3/4 cup water
Add the kale to a very large mixing bowl (or separate into two if you don't have one large enough - you need to be able to toss it around).
Add the remaining ingredients to a blender (or food processor) and blend until smooth. Pour the 'cheese' sauce over the kale and mix with your hands until the leaves are covered.
If you have a dehydrator, arrange the kale chips in your dehydrator and dehydrate at 120ºF for 12 - 14 hours, until crispy.
If not, heat your oven to 225ºF. Spread the kale on two baking sheets trying to not overlap as much as possible. Bake for 90 minutes, flipping halfway through (and swapping your pans on the racks).
Allow chips to completely cool before storing in a sealed container or bag. They must be TOTALLY cooled or they won't stay crispy!
Serving: 0.5cup | Calories: 191kcal | Carbohydrates: 16g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 288mg | Potassium: 593mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7450IU | Vitamin C: 90mg | Calcium: 115mg | Iron: 3.2mg