Cheesy Vegan Kale Chips

10 July 2016

Who doesn’t love a good packet of crisps right? Usually the are usually packed with hydrogenated oils, refined carbs, added sugars and artificial flavourants though – not ideal for your health, or your waistline. I am completely head over heels for this delicious recipe! These cheesy kale chips are made with 100% wholefood ingredients, are packed with vitamins, mineral, iron and antioxidants, and are easily just as good as the real thing! In this recipe I use Natures Choice Nutritional Yeast from the Faithful to Nature online store to give a nutrient rich and delicious cheesy flavor without actually using any cheese at all. Nutritional yeast is the most incredible natural flavourant to mimic that delicious cheesy taste we all love so much. This recipe is really quick and easy to make, and it perfect for serving guests at a dinner party, or simply to snack on if you’re having a night in.

Serves 2-3 | Ready in 40 mins

In this recipe I use Natures Choice Nutritional Yeast from the Faithful to Nature online store to give a nutrient rich and delicious cheesy flavor without actually using any cheese at all

Ingredients

¾ cup cashews – soaked overnight

1 large packet kale – washed and dried

1 tsp crushed garlic

2 tbsp. soy sauce

2 tbsp. extra virgin olive oil

1/3 cup Natures Choice nutritional yeast (from Faithful to Nature Online Store)

Juice of 1 fresh lemon

Instructions

Step 1:

Cover cashews with warm water and allow to soak overnight

Step 2:

Preheat oven to 110 degrees Celsius.

Line oven tray with tinfoil making sure mat side is facing upward.

Step 3:

Drain cashews and set aside. Trim stems from each kale leaf and cut leaves into “chip sized pieces.

cheesy Vegan Kale Chips cashew paste before

Step 4:

Combine cashews garlic, soy sauce, olive oil, Natures Choice Nutritional Yeast, (from Faithful to Nature Online Store), and lemon juice in a food processor. Blend for approx. 1 minute until smooth paste forms.

cheesy vegan Kale Chips cashew paste after

Step 5:

In a large bowl, combine kale with nutritional yeast paste and coat each kale leaf thoroughly until all pieces are evenly covered. I find it easier to use your hands when coating the leaves.

Step 6:

Place kale pieces onto baking tray, allowing space between each leaf so that they don’t overlap.

Step 7:

Bake kale until crisp and completely dry – between 15-20 mins. Be sure to check continuously, tossing in between to ensure even cooking throughout. Once kale pieces are hard, crisp and dry, remove from heat. Allow to cool for 10 mins. Place in serving bowl and enjoy.

You can also make these kale chips in bulk and store in an airtight container. Keeps for up to 1 week.