“Cheesy” Kale Chips
I’m always looking for a way to slip more nutrients into our diet, especially protein. As a mom to two very active boys, it’s on the tip of my radar. Which is exactly why I love this recipe.
Kale chips are amazing on their own, but the addition of the “cheese” sauce in this recipe ensures that they are a well-rounded and very nutritious snack. In fact, these kale chips are bursting with protein, healthy fats, fiber, vitamins and antioxidants.
We love the flavor the “cheese” sauce adds to the kale, and they always disappear quickly.
In fact, I sometimes wonder if there will be any left by the time the boys get home from school. And my poor husband? I think I had been making these kale chips for a few weeks before he ever had more than a handful … they’re that good. I’ve since learned to double my recipe!
I hope you enjoy them as much as we do!
“Cheesy” Kale Chips
Prep Time: 5 minutes | Cook Time: 1 1/2 to 2 hours | Serves: 4
Ingredients (all organic):
1 1/2 large bunches of kale
2 cups cashews (soaked for at least 30 minutes, or overnight)
1/4 cup chia seeds (optional, soaked with cashews)
1 red bell pepper, seeded and chopped
2 medium sized lemons, squeezed
1/4 cup nutritional yeast
1 teaspoon garlic granules
2 teaspoons turmeric
1/2 teaspoon sea salt
Preparation:
Preheat the oven to 250 degrees. Line two baking sheets with parchment paper.
Wash the kale, strip the leaves into a salad spinner and discard the stems. Tear the leaves into 2-3″ pieces and spin to dry. Transfer to a bowl and set aside.
Combine the soaked cashews, chia seeds, red bell pepper, lemon juice, nutritional yeast, garlic granules, turmeric and salt in a blender and process until smooth.
Pour the mixture over the kale and stir to combine, until the kale is covered on both sides.
Spread the kale chips over the baking sheets, as evenly and flatly as possible to ensure even cooking time.
Bake between 1 1/2 to 2 hours (time varies based on oven and dryness of the kale), tossing halfway through, until the kale has dried out and is crispy but not burnt. Watch the kale closely toward the end of the baking time to ensure it does not burn. If needed, remove any chips that bake more quickly.
Serve immediately or store in an airtight container. Enjoy!
2 Responses
[…] Nuts and seeds are another staple in my pantry. I sprinkle them on salads, grab a handful as a quick snack with a piece of fruit, and use them in many of my recipes. We aim for a variety over the course of the week, and especially love almonds, walnuts, cashews, pecans, sunflower seeds, pumpkin seeds, hemp seeds, chia seeds and sesame seeds. Nuts and seeds are not complete proteins on their own, but can easily be made complete by spreading nut or seed butter on a slice of sprouted-grain bread such as Ezekiel. One of my favorite ways to use cashews is as a substitute for cheese. If you haven’t tried it yet, it’s creamy and delicious. Here are two recipes to get you started: Healthy Queso Dip and “Cheesy” Kale Chips. […]
[…] Kale chips and fresh fruit […]