Looking for a healthy mid-day snack, or crunchy side dish? These vegan kale chips are healthy, delicious, and savory without loads of unnecessary fats and cheeses.
Total Time
30min
1.0
1 Ratings
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
4
cups
Kale Leaves
, washed, drained
•
1/2
Small
Red Bell Pepper
, diced
•
1/2
tsp
Onion Powder
•
1/2
tsp
Pink Himalayan Sea Salt
•
1/2
cup
Cashew Nuts
, soaked overnight
•
2
Tbsp
Lemon Juice
•
3
Tbsp
Nutritional Yeast
•
1
tsp
Ground Turmeric
•
as needed
Water
Cooking Instructions
1.
Preheat oven to 160 degrees C (325 degrees F).
2.
Rinse the
Kale Leaves (4 cups)
and spin them dry. Remove stems. Rip into roughly 2 inch by 2 inch pieces. Place in the extra large prep bowl.
3.
Place
Red Bell Pepper (1/2)
,
Onion Powder (1/2 tsp)
,
Pink Himalayan Sea Salt (1/2 tsp)
,
Cashew Nuts (1/2 cup)
,
Lemon Juice (2 Tbsp)
,
Nutritional Yeast (3 Tbsp)
,
Ground Turmeric (1 tsp)
, and
Water (as needed)
in the blender.
4.
Process until smooth. Add
Water (as needed)
if needed to get it perfectly creamy and smooth.
5.
Transfer the cashew cheese mixture to the prep bowl containing the kale leaves. With gloved hands, massage the cheese mixture into the kale ensuring each piece is well-coated front and back.
6.
Transfer the kale mixture onto a baking tray. Bake in the oven for about 15-20 minutes, or until crispy.
7.
Cool and serve.
Nutrition Per Serving
CALORIES
230
FAT
14.9 g
PROTEIN
8.6 g
CARBS
17.7 g
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