Cheesey Vegan kale chips
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Cheesey Vegan kale chips calories by ingredient
Introduction
If you like Cheese-its, these are going to be heaven for you. They are vegan, super healthy, and guilt free. Yet, they taste cheesier than your cheesiest fried snack, but they are dehydrated or baked, RAW food.I discovered these chips at Whole Foods for 6 dollars for a TINY bag, but they were the most amazing things I have ever had so I had to make them!
I looked up and tried to many recipes, this one is the most basic and if you compare my recipe to others, I use A LOT of Nutritional Yeast and Lemon, these are the two components that make up that unique cheesey zest without the fat and calories!
This recipe is much different than any average snack making recipe, certainly a first for me and once you taste them you will be willing to go through the trouble. They're so great for you! I know I am addicted!
I want everyone to know about this guilt free, amazing raw food snack because I haven't met one person who doesn't love these. If you like Cheese-its, these are going to be heaven for you. They are vegan, super healthy, and guilt free. Yet, they taste cheesier than your cheesiest fried snack, but they are dehydrated or baked, RAW food.
I discovered these chips at Whole Foods for 6 dollars for a TINY bag, but they were the most amazing things I have ever had so I had to make them!
I looked up and tried to many recipes, this one is the most basic and if you compare my recipe to others, I use A LOT of Nutritional Yeast and Lemon, these are the two components that make up that unique cheesey zest without the fat and calories!
This recipe is much different than any average snack making recipe, certainly a first for me and once you taste them you will be willing to go through the trouble. They're so great for you! I know I am addicted!
I want everyone to know about this guilt free, amazing raw food snack because I haven't met one person who doesn't love these.
Number of Servings: 15
Ingredients
-
Kale - 1 bunch
Bell Pepper - 1
Lemons - 2
Nutritional yeast - 1 cup
Sea Salt - 1 tsp
Agave Nectar - 1 tbsp
Raw Cashews - 1 cup
Directions
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.