Cheesy Vegan Kale Chips

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:

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

Preheat oven to 160 degrees C (325 degrees F).

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.

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.

Process until smooth. Add Water (as needed) if needed to get it perfectly creamy and smooth.

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.

Transfer the kale mixture onto a baking tray. Bake in the oven for about 15-20 minutes, or until crispy.

Cool and serve.

Nutrition Per Serving

CALORIES

230

FAT

14.9 g

PROTEIN

8.6 g

CARBS

17.7 g