Zesty “Cheesy” Kale Chips
If you’re finding it difficult to get more kale into your life, this is a great way to start! Never thought you could eat a whole bunch of kale? You will now! Save the crumbs and broken bits to use as garnish for any meal.
2 bunches fresh curly kale
1 cup cashews (soaked for 2 hours)
½ red bell pepper
½ cup nutritional yeast
1 lemon (juice and zest)
½ tsp chili (optional)
½ tsp ground cumin (optional)
½ tsp sea salt
- Tear the leaves of each bunch of kale into 2-inch pieces (remove stems if desired).
- Combine topping ingredients in food processor until smooth. Pour topping over kale and massage with your hands until evenly coated.
- Spread the kale out on a large rimmed baking sheet (use two baking sheets, if necessary — the kale should have enough room to bake in a single layer).
- For dry, crisp chips: Bake at 300 degrees for 3o – 35 minutes, stirring halfway through. For toasted chips with browned edges: Bake at 350 degrees for 12 to 15 minutes, stirring two or three times.
- Mmm enjoy!
More Kale Chips: Fast Ideas for Fresh Flavor!
Kale Chips with Kick: Add a teaspoon or two of spice hot sauce to the oil before tossing with kale and baking.
Lemon Zest Kale Chips: Finely grate lemon zest over the kale chips as soon as they come out of the oven.
Tamari-Kale Chips: Replace half the oil with tamari, and cut back on salt, for some savory, umami flavor.
Chile-Lime Kale Chips: Mix a bit of chile powder in with the salt, squeeze lime juice over kale chips when they’re hot out of the oven.