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Cheesy Vegan Kale Chips
Recipe

9 INGREDIENTS • 7 STEPS • 30MINS

Cheesy Vegan Kale Chips

1
1 rating
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.
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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.
30MINS
Total Time
$5.74
Cost Per Serving
Ingredients
Servings
2
US / Metric
Kale Leaf
4 cups
Kale Leaves, washed, drained
Red Bell Pepper
1/2
Small Red Bell Pepper, diced
Onion Powder
1/2 tsp
Onion Powder
Pink Himalayan Sea Salt
1/2 tsp
Pink Himalayan Sea Salt
Cashew Nuts
1/2 cup
Cashew Nuts, soaked overnight
Lemon
1
Lemon, juiced
2 Tbsp juice per 2 servings
Nutritional Yeast
3 Tbsp
Nutritional Yeast
Ground Turmeric
1 tsp
Ground Turmeric
Water
as needed
Water
Nutrition Per Serving
VIEW ALL
Calories
218
Fat
14.8 g
Protein
8.3 g
Carbs
14.7 g
Add to plan
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Cheesy Vegan Kale Chips
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Preheat oven to 160 degrees C (325 degrees F).
step 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.
step 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.
step 3
Place Red Bell Pepper (1/2), Onion Powder (1/2 tsp), Pink Himalayan Sea Salt (1/2 tsp), Cashew Nuts (1/2 cup), the juice from Lemon (1), Nutritional Yeast (3 Tbsp), Ground Turmeric (1 tsp), and Water (as needed) in the blender.
step 3 Place Red Bell Pepper (1/2), Onion Powder (1/2 tsp), Pink Himalayan Sea Salt (1/2 tsp), Cashew Nuts (1/2 cup), the juice from Lemon (1), Nutritional Yeast (3 Tbsp), Ground Turmeric (1 tsp), and Water (as needed) in the blender.
step 4
Process until smooth. Add Water (as needed) if needed to get it perfectly creamy and smooth.
step 4 Process until smooth. Add Water (as needed) if needed to get it perfectly creamy and smooth.
step 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.
step 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.
step 6
Transfer the kale mixture onto a baking tray. Bake in the oven for about 15-20 minutes, or until crispy.
step 6 Transfer the kale mixture onto a baking tray. Bake in the oven for about 15-20 minutes, or until crispy.
step 7
Cool and serve.
step 7 Cool and serve.
Tags
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Appetizers
Dairy-Free
Gluten-Free
Snack
Healthy
Shellfish-Free
Vegan
Fall
Vegetarian
Quick & Easy
Salad
Side Dish
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