Cheesey Vegan kale chips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Kale - 1 bunchBell Pepper - 1Lemons - 2Nutritional yeast - 1 cupSea Salt - 1 tspAgave Nectar - 1 tbspRaw Cashews - 1 cup
Kale -
Clean and rip them up and throw away the stems, keep the largest bunches in tact, the smaller pieces will dry out into delicious little flavor blasted clusters -- think granola!
Paste -
Cashews, soak them for a minimum of 2 hours, ideally for 1-2 days in the fridge so that they get soaked up with water and grind well.
Bell pepper, de-seed and cut into pieces to be blended.
Take the rest of the ingredients and put them through a food
processor (I use a blender just fine) until they are blended into a smooth waffle-batter-like paste. Taste to ensure balance and suit them to your tastebuds.
Combine your paste and slather all over leafy kale, use your hands to ensure that plenty of paste gets into each leaf. When I have all of my Kale ready to cook, if I have extra paste, I just slather it into each piece, it gives each piece a cheeesier bite!
These can be cooked via dehydration, or oven. I don't have a dehydrator so I am an oven-goer myself.
Preheat oven to 200 degrees
lay out parchment paper, foil will do too,on 5 8x10 pan, or the biggest pans you have and lay each leaf out with plenty of room to shrink and properly dehydrate. Cook for 3 hours, check every hour to make sure the are not burning, in your last hour check them every 30 minutes.
Deyhdration Technique
Lay the kale on your dehyrator at 150 degrees overnight - 8 hours, with this method, I think the Kale stays much greener.
Make sure to seperate the slightly larger or wet pieces, don't wtore them with your dry pieces, otherwise they will make your entire batch soggy. You can also just flip these peices and put them in the oven for 30 more minutes, just check them periodically to make sure they're not burned.
Store these in an airtight container and they will stay crisp for a long time!
Enjoy!
Number of Servings: 15
Recipe submitted by SparkPeople user HONEYSDEAD.
Clean and rip them up and throw away the stems, keep the largest bunches in tact, the smaller pieces will dry out into delicious little flavor blasted clusters -- think granola!
Paste -
Cashews, soak them for a minimum of 2 hours, ideally for 1-2 days in the fridge so that they get soaked up with water and grind well.
Bell pepper, de-seed and cut into pieces to be blended.
Take the rest of the ingredients and put them through a food
processor (I use a blender just fine) until they are blended into a smooth waffle-batter-like paste. Taste to ensure balance and suit them to your tastebuds.
Combine your paste and slather all over leafy kale, use your hands to ensure that plenty of paste gets into each leaf. When I have all of my Kale ready to cook, if I have extra paste, I just slather it into each piece, it gives each piece a cheeesier bite!
These can be cooked via dehydration, or oven. I don't have a dehydrator so I am an oven-goer myself.
Preheat oven to 200 degrees
lay out parchment paper, foil will do too,on 5 8x10 pan, or the biggest pans you have and lay each leaf out with plenty of room to shrink and properly dehydrate. Cook for 3 hours, check every hour to make sure the are not burning, in your last hour check them every 30 minutes.
Deyhdration Technique
Lay the kale on your dehyrator at 150 degrees overnight - 8 hours, with this method, I think the Kale stays much greener.
Make sure to seperate the slightly larger or wet pieces, don't wtore them with your dry pieces, otherwise they will make your entire batch soggy. You can also just flip these peices and put them in the oven for 30 more minutes, just check them periodically to make sure they're not burned.
Store these in an airtight container and they will stay crisp for a long time!
Enjoy!
Number of Servings: 15
Recipe submitted by SparkPeople user HONEYSDEAD.
Nutritional Info Amount Per Serving
- Calories: 103.0
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 170.4 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 4.7 g
- Protein: 2.5 g
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