If you’ve ever purchased kale chips in the health food stores you know how pricey they can be. Whoa. How about making your own? It’s so simple. And fun! If you’re not a raw foodist, you can dry them in the oven in a matter of hours. If you have a food dehydrator you can use it for this recipe to keep it raw. These guys are great for a quick, nutritious snack and travel well, so grab some and go!
Cheesy Pizza Kale Chips [Vegan]
- 1 large head kale (any kind, this recipe used purple kale)
- 1 cup raw cashews
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon liquid aminos (or low-sodium soy sauce)
- 2 cloves garlic (fresh or roasted)
- 1 teaspoon basil
- 2 teaspoons oregano
- 1 teaspoon onion powder
- 2 tablespoons nutritional yeast (gives it the cheesy flavor!)
- 1 teaspoon paprika
- dash of your favorite hot sauce or 1/4 teaspoon cayenne pepper
- Preheat your oven to the lowest temperature, usually labeled “warm” (about 150°F)
- Chop the kale into 2-3″ pieces (they shrink when they dry out), discarding the thick center stem. Place in a large bowl and set aside.
- Place all remaining ingredients, except 1 tablespoon nutritional yeast and 1 teaspoon paprika, into a high powered blender and blend until smooth.
- Pour the blended ingredients onto the kale and massage it in so that every leaf has a good coating (the fun part, especially if you have kids who can help!).
- Spread onto a parchment lined cookie sheet in a single layer. Sprinkle remaining nutritional yeast and the paprika over the top and bake until dry. Mine took about 4 hours. Flip them once when the tops are dry so the bottoms can dry out as well. Make SURE they’re completely dry before you take them out. If there’s any moisture left at all, they’ll lose their crispiness very quickly when they cool.
- Let cool completely and then store in an airtight container or ziplock bag.