If you haven’t fallen in love with kale chips yet, prepare to have this kale chips recipe change all that for good. Loaded with good-for-you ingredients (they’re kale chips after all!), this recipe gets a superfood burst with powdered organic greens.
This recipe uses our very own mustHave greens (which has dried kale in it!)but you can use any dried greens in this recipe, or leave them out entirely if you want a more traditional tasting cheesy kale chips recipe. But if you do want to make this snack as healthy as possible, we do recommend using the greens.
Makes about 6 servings
1 large bunch curly green kale
1 cup cashews soaked in water for at least 5 hours (save soak water)
1/2 cup nutritional yeast
½ cup red bell pepper, chopped
3 tablespoons olive oil
1 heaping teaspoon mustHave greens or other organic greens powder
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon garlic powder
*optional 1 teaspoon cayenne powder if you like spicy
If baking in oven, preheat to 275° F.
Wash and dry kale well. Chop into large 2 –inch pieces and set aside.
In a blender, combine all other ingredients except for the cashew soak water. Add water a little at a time until the mixture resembles a cheese sauce like consistency.
If baking, spread kale pieces onto lightly oiled baking sheet and spoon cheese sauce onto each “chip.” You can be generous here; a thick coating will hold up and bring a lot of flavor to your chips. Bake for about 35-40 minutes, flipping the chips about halfway through.
If using a dehydrator, assemble the kale onto the dehydrator trays and spoon the cheese sauce mixture over the kale as stated above. Dehydrate at 130° F for about 10-12 hours or until crispy.
Kale chips image via julesstonesoup
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