Kale chips are one of my favorite snacks. Crunchy, cheesy, healthy junk food. Can’t stop eating ’em. I like to make a big batch and store them in an large airtight container for the week (those that make it into the container, that is).
Recipe based off these Sun-dried Tomato Cheezy Kale Chips from Oh She Glows.
2 bunches of kale, rinsed and stems discarded
1 cup raw cashews, soaked in water for atleast one hour and rinsed
2 tbsp fresh lemon juice
2 tbsp nutritional yeast, plus extra for finishing
1 tbsp spice mix (salt, pepper, paprika, whatever you’ve got!), plus extra for finishing
1/4 cup of water, or as needed
Preheat oven to 200 degrees. In a food processor or blender, blend the cashews, lemon juice, nutritional yeast, spices and water (if needed) until thick but smooth. Pour mixture over the kale and massage into the greens.
Line two baking sheets with parchment paper and spread the kale over the two. Sprinkle with extra nutritional yeast and spices and put in the oven. After 20 minutes, flip the kale chips and switch the sheets onto opposite racks. Flip the kale chips once more after a total of 40 minutes, then remove them from the oven after 60. Let cool and store or serve.
Be sure to use the full two bunches; these are almost too good to share.