Cheezy Kale Chips

Cheezy Kale Chips

Serves 8 as a snack

This crisp snack doesn't actually have any cheese or dairy in it but delivers a cheesy, savory flavor in a healthy way.

Ingredients: 
  • 1 cup raw cashews
  • 2 bunches green or red curly kale
  • 1/3 cup unsweetened soymilk, almondmilk or ricemilk, or water
  • 1 cup chopped roasted red peppers
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • 1 tablespoon onion granules
  • Juice of 1/2 lemon (about 1 tablespoon juice)
  • 1/4 teaspoon fine sea salt
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Method: 

Soak cashews in enough water to cover for a couple of hours. Drain.

Preheat the oven to 275°F. Wash, stem and thoroughly dry kale, tearing it into large pieces. Set aside.

In a blender, purée soaked cashews, soymilk, peppers, nutritional yeast, garlic, onion granules, lemon juice and salt. Line 2 baking sheets with parchment paper. In a large bowl, lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets. Make sure leaves are not stacked on top of each other, so that leaves dry and bake evenly. Bake 40 to 45 minutes or until crisp, gently turning over about halfway through cooking. You can also use a dehydrator to dry the chips. Remove from baking sheets and repeat with remaining kale leaves and cashew mixture. Cool completely, then store in an airtight container.

Watch our video featuring this recipe.

Nutritional Info: 
Per Serving:150 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 200mg sodium, 15g carbohydrate (3g dietary fiber, 3g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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