Spicy Jalapeño Kale Chips

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