Light and healthy snack that can be a healthy alternative to traditional potato chips.
gluten free – plant-based – vegan – organic
mise en place: 20 minutes (with pre-soaked nuts)
prep time: 10 minutes
cook time: 30 - 40 minutes
creates: 2 bunches of kale chips
tools we use
measuring cups and spoons
high speed blender
mixing bowl
sheet pan with wire rack
parchment paper
things you need
2 bunches of kale*
kale coating:
1 1/2 c raw cashews* soaked and rinsed (see helpful hints for soaking instructions)
1/2 c red bell pepper* diced
1 jalapeño* seeded and diced
1/2 c cold water
1/4 c olive oil*
2 tbsp nutritional yeast
2 tbsp cilantro* rough chopped
1 tbsp lemon juice*
1 tbsp apple cider vinegar*
1/2 tsp Himalayan pink salt
1/2 tsp cayenne*
*organic
here’s how
pre-heat oven to 300° F
put all kale coating ingredients into blender and process on high speed until smooth in consistency
prep kale by cutting into chip size pieces (see helpful notes for an easy process)
place parchment paper on top of wire rack in sheet pan
work in two batches, place half of the kale in bowl, pour half of the coating sauce over the kale and mix with hands until well coated
place coated kale pieces in a single layer on the parchment paper, making sure no leaves are folded over
bake for 30-40 minutes until desired crispiness is reached
repeat process for second batch
helpful notes
for an overnight soak: cover the nuts with water and leave covered overnight at room temp, then drain and rinse with fresh water before using.
for a quick soak: in a heat proof bowl dissolve a dash of Himalayan pink salt with warm water, then add nuts and cover with warm water. let sit covered for at least 2 hours, drain and rinse before using
different types of kale yield different baking times. for example, lacinato kale cooks longer than red Russian kale
if this recipe is too spicy for your taste, you may omit the jalapeño and cayenne for a more mellow "cheesy" coating
this saucy coating can be used on different vegetables, such as collard greens or potato wedges. it can also be used it as a dipping sauce for raw veggies
the fast and easy way to de-rib kale is to fold the leaf in half lengthwise and run your knife along the rib to separate the leaf with one slice
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