I’ve tried many versions of kale chips from store bought to vegan blogs. This recipe is one of my favorite, it’s slightly sweet, cheesy and very savory from the paprika and bell pepper. It’s super crunchy, delcious and so good for you. Honestly it’s so good, it’s a bit addictive. You can half the quantity if you’re unsure about kale as chips, but if you familiar and love the idea of kale chips I can assure you want to make the full recipe, it’s delicious. Give it a try and let me know.
INGREDIENTS
- 2 Bunches Curly Kale, center stalk removed, washed and patted dry about 8- 10 large leaves
- ½ cup Cashews soaked overnight, or for 2 hours in warm water
- ½ cup Nutritional Yeast Flakes
- 1 Red Bell Pepper, seeds and stem removed, cut into large pieces
- ½ tablespoon Sea Salt
- 2 tablespoons Maple Syrup
- 2 tablespoons Fresh Lemon Juice
- 1/4 teaspoon or your heat tolerance Cayenne Pepper
DIRECTIONS
- If you don’t own a dehydrator, set the oven at 200 F or lower. Line 2 baking trays with parchment paper.
- Tear or chop the cleaned and de-stemmed kale into 3” or less, medium-sized pieces). Place in a large bowl and set aside.
- In a food processor Add the bell pepper and drained cashews. Process just until the peppers and cashews have been chopped into very small pieces like rice.
- Add the remaining ingredients to the processor and process just until everything is well combined – not like a purée, so they end up crunchy.
- Pour the mixture over the prepared kale. Using your hands gently coat the kale with the cashew-pepper mixture, make sure its evenly coated on both sides of the leaves.
- Place the kale leaves on 2 baking sheets. Bake in the preheated oven for 30-40 minutes. Check a few times to make sure the kale chips are dry. The chips should be very dry and crunchy. Carefully remove from the trays and place in an airtight container to store.
- NOTE: the baking times can vary depending on how low the oven temperature goes. My lowest setting is 200F. It can take upto 1 hour for the leaves to dry.
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