The 'Cheesiest' Kale Chips Ever!

 

The ultimate snack food! The unassuming little kale chip. It's at the same time as satisfying as it is good for you. Yay!  There aren't many snack foods with that claim! And with minimal effort, you can have enough kale chips for cocktail hour and your children's school lunches.  Clearly a win win!

There are many, many kale chip recipes out there but my favorite includes, besides the quintessential nutritional yeast, miso and tumeric.  The miso, a naturally fermented food source, is always a nice addition for its probiotic qualities and the umami part of the taste equation. And tumeric has all kinds of health benefits, keeping inflammation at bay being it's top claim.  I really love the depth of flavor it weaves into this mixture too!

Enjoy!

Cheesy Kale Chips (vegan)

Ingredients

1 bunch Curly Kale, leaves washed, thoroughly dried, stems removed, torn into large, bite size pieces
1 medium sized red bell pepper, stem and seeds removed, large dice
8 oz. raw cashews, soaked overnight
2-3 Tablespoons fresh lemon juice
1 clove garlic, grated finely with microplane
1 Tablespoon finely grated (microplane) onion
1 Tablespoon mild Miso paste
3 Tablespoons nutritional yeast
1 teaspoon turmeric powder
1/2 teaspoons sea salt
optional: generous pinch cayenne pepper

Method

If using a dehydrator, set at 115˚F. If using an oven, preheat to 175˚F, or its lowest setting.

Wash and dry kale well. Refrigerate until ready to use.

Place red bell pepper into a food processor and pureé. Add drained cashews and continue to pureé. Next, add lemon juice, garlic, onion and miso paste. Process to combine. Add nutritional yeast, turmeric, salt and cayenne (optional). Pulse into the texture of a fine meal, scraping down sides as needed.

 

Place kale in a large mixing bowl. Add the ‘cheesy’ mixture and toss with hands to distribute, working it into the grooves so it's thoroughly coated.

Divide kale between 3 dehydrator sheets with parchment paper, or 2 large greased baking sheets if using an oven, and spread into an even layer, making sure the pieces aren't overlapping to ensure crispiness. For the dehydrator, dehydrate until almost completely dry, remove the parchment and continue to dehydrate on the mesh sheets until desired crispness is achieved. For the oven, bake for 15-30 minutes until partially dried. Flip the kale pieces over and continue to bake, taking a look every 15 minutes, until desired crispness has been achieved. Watch them carefully to ensure they don't burn.

Remove from dehydrator (or oven) and let cool completely. Once cooled, store in an airtight container (some like to store them with a small pouch of rice so any moisture is absorbed and crispness remains) for up to 3 days – IF they last that long! Yum!


Annette Shafer
Annette Shafer

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