A few years ago when I first heard of kale chips, I was underwhelmed to say the least. In fact, I was confused. I thought, “Why would a leafy green vegetable best known for being steamed, braised or dressed in a salad with other vegetables try to masquerade as something crunchy, delicious and snack worthy? Is it Halloween? Mardi Gras? Oh, must be Dia de los Muertos!” I didn’t get it. Fast forward to the present day where I am now Queen of the Kale Chips! (Yes, it’s a self-appointed title, but trust me on this one.) These crunchy gems are full of fiber which fills me up and does what a snack is supposed to – fuels me with energy and nutrients until my next meal. I won’t lie, at times they have become my meal because they are just that good! For more of my kale chip recipes, see my post on the FitLife.tv blog HERE.
Try them out and let me know what you think in the comments below. Feel free to also add your vote for me to be Queen of the Kale Chips. If you do, I promise to reign with love and to come up with more awesome kale chip recipes for us to live out our days in health and happiness.
As always, THRIVE in Livity!
- 1 C raw, soaked cashews
- ½ C nutritional yeast
- ¼ medium red bell pepper or 3 TBS pimento peppers
- ⅛-¼ C olive oil
- 2 TBS lemon juice
- ½ TBS garlic powder
- ½ TBS onion powder
- ½ TBS smoked paprika
- ½ tsp himalayan pink salt
- ¼-½ tsp cayenne
- water, 2 TBS at a time
- Spray 1 bunch of kale with a veggie wash and rinse well or just rinse well if organic.
- Remove stalk from kale and tear into chip size pieces. Make them larger than you want the chip to be because they will shrink with baking.
- Dry leaves in a salad spinner to remove excess water and pat dry with paper towel to remove any remaining visible water if necessary.
- Preheat oven to 350 degrees.
- Place all ingredients except water in a food processor and blend into a thick, smooth paste. Add water 2 TBS at a time until you get your desired consistency.
- Rub cheez paste over each leaf one at a time, making sure to coat well as you are not pre-coating with olive oil.
- Place leaves on a parchment paper lined baking sheet, leaving enough space between the leaves so they don’t overlap.
- Place tray in the middle of the oven and bake for 10-12 min., or until desired crispness. Check the kale chips after 7-8 min to make sure they don’t burn.
- Remove from oven. Let cool and enjoy!
- Use remaining cheez to make more kale chips or as a topping or dip for veggies or more sturdy chips.