![]() ![]() Leftover kale chips will keep at room temperature for 2-3 days. Olive oil, smoked paprika and sea salt – are the other ingredients that go into making these kale chips absolutely delicious. Nutritional yeast flakes – are responsible for the cheesy factor and oh wow it’s wonderfully cheesy. Healthy snacks! Ingredient NotesĬurly kale – is the best kind of kale to use for these kale chips. Repeat for the second batch and there you have it. Then spread them out evenly on a parchment lined baking tray. Place the first batch into a bowl and add olive oil, nutritional yeast, smoked paprika and sea salt. Once your leaves are dry, you separate them into two batches. ![]() The salad spinner on its own wasn’t sufficient. I found that after washing them I had to spin them in a salad spinner and then roll them in paper towels to get them properly dry. This is because any water remaining on your leaves will result in soggy kale chips. Then, you wash those leaves and dry them more thoroughly than you’ve ever dried anything. ![]() The easy way to do this is to grab the stem tightly with your fingers and then quickly slide them upwards, removing the leaves as you go. Lay kale out in a single layer on a parchment-lined cookie sheet and bake for 15 minutes. In a large mixing bowl using your hands, mix the kale, lemon juice, olive oil and sea salt together. In a food processor, add the soaked cashews, nutritional yeast, lemon juice, olive oil, onion, garlic powder, salt, and. Those giant thick kale stems just don’t work here. Pull kale away from stem, wash and pat dry with a clean towel. You can do both batches back to back, which is what I did.įirst, you have to separate the leaves from the stems. One head of curly kale will give you two batches of kale chips. There are a few tricks to getting the perfect batch of kale chips. This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. These kale chips are super easy, deliciously cheesy and they have all the crisp factor of a bag of….chips! And it’s super healthy.Įnjoy these chips anytime you’d generally enjoy some crispy chips or just have them as a healthy snack.Īnd if you’re a kale fan then check out our delicious vegan kale salad and kale smoothie. It’ll take about five to seven minutes at first, the nuts will appear crumb-like and dry, but the oil from the cashews will release and the texture will appear almost creamy. It’s not going to taste like fried potato chips.īUT let me tell you, this is the most delicious way to eat kale, ever. Instructions Step 1: Blitz the cashews In a food processor, blitz the cashews along with the salt until they’re smooth and spreadable. Kale chips are exactly what you need when you want something very healthy that also tastes like delicious junk food. If you’ve never tried nutritional yeast, don’t let the name turn you off. The miso, soy sauce and nutritional yeast add some nice umami flavor to the kale chips and the cashews add some great texture. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic blend until well chopped. These kale chip are coated with a mixture of raw cashew nuts, light miso, nutritional yeast, garlic, soy sauce and olive oil. These delicious kale chips are ultra cheesy, crispy, savory, healthy and so easy to make. Transfer cashews to a blender blend until finely chopped, scraping the sides of the bowl periodically. ![]()
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