I do love kale. I love it in my smoothies. I love it in my soup, salads, and crackers. I love it stir-fried and steamed and yes, I even love it in my chips.
If you happen to be thinking that you need more kale in your life or that you kids aren’t getting enough greens, give these a try. You can easily finish off two bunches of kale in a blink because I assure you, these babies are addicting! Cheezy Kale Chips are one of our favorite snacks.
What’s Nutritional Yeast?
If you’re new to nutritional yeast, be sure not to confuse it with baking yeast or brewer’s yeast. It is neither. Nutritional yeast (also nicknamed “nooch” for those that know it well) is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Because it’s inactive, it doesn’t froth or grow like baking yeast does. Nutritional yeast has a nutty, cheesy flavor and is popular with vegans who enjoy a “cheezy” flavor without the dairy. Nutritional yeast is high in protein and B vitamins. You can purchase it at a health food store or here
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Cheezy Kale Chips
Vegan & Gluten Free
Ingredients:
2 bunches of kale, de-stemmed and torn into bite size pieces
1 ½ cups raw cashews
1/3 cup filtered water
1 lemon, juiced
½ cup nutritional yeast
1 tsp sea salt
1 tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
Dash of cayenne
Instructions:
If you’re using an oven, preheat your oven to 275 degrees. Alternatively, you could dehydrate them at 115 degrees.
In a food processor or high speed blender, blend the cashews, water, lemon juice, nutritional yeast, sea salt and spices until it is the consistency of hummus. **Because the mixture is so thick, I do not recommend using a regular blender.
In a large bowl, using your hands, toss the kale pieces with the cashew mixture. Be sure to coat each piece well.
Place the coated kale chips on dehydrator sheets or a cookie sheet lined with parchment paper. Dehydrate at 115 degrees until dry and crisp or bake at 275 degrees for 15-20 minutes or until the edges are starting to crisp.
Store in an airtight container.
Enjoy!
–Jen
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| Servings |
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Ingredients
- 2 bunches kale de-stemmed and torn into bite size pieces
- 1 1/2 cups cashews
- 1/3 cup filtered water
- 1 lemon juiced
- 1/2 cup nutritional yeast
- 1 tsp sea salt
- 1 tsp garlic power
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- dash cayenne
Ingredients
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Instructions
- If you're using an oven, preheat your oven to 275 degrees. Alternatively, you could dehydrate them at 115 degrees.
- In a food processor or high speed blender, blend the cashews, water, lemon juice, nutritional yeast, sea salt and spices until it is the consistency of hummus. ** Because the mixture is so thick, I do not recommend using a regular blender
- In a large bowl, using your hands, toss the kale pieces with the cashew mixture. Be sure to coat each piece.
- Place the coated kale chips on your dehydrator sheets or a cookie sheet lined with parchment paper. Dehydrate at 115 degrees until dry and crisp or bake at 275 degrees for 15-20 minutes or until the edges are starting to crisp.
- Store in an airtight container.
Recipe Notes
Author: jen@www.myhealthyhomemadelife.com
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