So I’ve been meaning to work on this recipe for quite awhile, but couldn’t for the life of me find a good, fresh bunch of kale. Last weekend while at Pasarbella, I happened to see this beautiful dark green bunch of organic Tuscan kale which I immediately grabbed! I’ve never seen Tuscan kale in the supermarkets so this was a great find for me.
If you love snacking as much as I do, you’re going to love this healthier alternative to regular potato crisps. Nutritional yeast lends a beautiful cheesy flavor, and cayenne pepper gives the chips some heat. It’s seriously addictive, trust me you’ll be tempted to immediately eat it fresh out of the oven/dehydrator. I’ll be using an oven for this recipe because I still don’t have a dehydrator. Let’s get to it!
- Kale (Tuscan, Curly, Baby, whichever type you like!)
- 1 cup raw cashew nuts soaked overnight
- 1/3 cup nutritional yeast (I use Bob’s Red Mill)
- 4 tbsp coconut oil
- MasterFood’s Dijon Mustard
- MasterFood’s Mixed Herbs , Turmeric, and Cayenne Pepper
- Himalayan Pink Salt (regular salt will do too)
- 1/4 cup – 1/2 cup water
- Wash the kale and dry thoroughly.
- De-stem and tear kale into bite-sized pieces. You can add the stems into smoothies, or stir-fry!
- Blend the soaked cashew nuts with the nutritional yeast, coconut oil, mustard, salt, herbs, and spices till you get a thick, creamy consistency. Add water if needed.
- Preheat oven to 150 degrees C.
- Pour the mixture over your kale and give it a good massage.
- Spread kale out evenly on a baking sheet and bake for 20 minutes. (Keep a close eye so it doesn’t burn!)
- Repeat for additional batches.
- Serve immediately!
TBH I haven’t had much luck keeping them crisp for more than a day. Perhaps it’s because I didn’t use a dehydrator. If you’d like to keep them for a couple days I recommend pouring your chips into a Ziplock bag and putting it into an airtight container with silica gel packets. If you’ve got any tips to share with me on how you keep the crunch in your kale chips I’d be forever grateful!
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