Vegan Cheezy Kale Chips

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Recently I’ve been taking part in a challenge at work called the 28-Day Vegan Challenge. Pretty self-explanatory, be vegan for 28 days. Easy you say? I thought it would be, considering the fact that I don’t really eat too much meat on a regular basis. However, the task proved more challenging than it seems. I found myself looking at ingredient lists and realizing that there was either milk, egg, or dairy products in practically all foods!  

It’s been a challenge but it’s also opened my world to a whole new world of cooking and recipes! One of my favourites? Nutritional yeast, or “nooch” as they call it in the Vegan world – their way of cheese-ifying food. I find myself throwing it on everything and throwing it in the oven. One of my favourite recipes that I’ve tried is making cheesy kale chips – ones that run for $$$ in store. Try your hand at it! You’ll be pleasantly surprised by this healthy, vegan, cheesy snack (even my fiance loves them, even though he runs at the thought of raw kale). 

 

Recipe: Vegan Cheezy Kale Chips

Ingredients:

  • 3/4 cup raw cashews
  • 1 bunch kale, washed and dried
  • 1/2 red bell pepper, stem and seeds removed, chopped into small pieces
  • 1 clove garlic, peeled
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1/3 cup nutritional yeast (found in bulk and pre-packaged)
  • 1 lemon worth of juice 

1. Soak your cashews in water for a 1/2 hr. 

2. Pre-heat oven at its lowest temperature – typically 180 – 200 degrees. 

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3. Blend your red pepper, raw cashews, nutritional yeast, soy sauce, vegetable oil, and lemon juice in a blender, magic bullet or food processor. Blend until smooth. 

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 4. Wash your kale and rip it from the stem. Rip it into medium sized pieces. 

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 5. After your blended mixture is a smooth consistency, pour it onto the kale and work the sauce into the kale so that it is covered. 

Note: I like to wear gloves or re-use plastic produce bags so that I don’t get my hands too messy. 

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6. Bake kale until crisp and completely dry, between 2 and 4 hours. Check after the first hour and turn leaves over. Check kale periodically. Chips will be ready when crunchy and stiff and topping doesn’t feel chewy or moist.

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Kale chips will keep in an air tight container for one week.

Hope you enjoy your healthy, nutritious vegan snack!

xo. 

S

 

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One Response to Vegan Cheezy Kale Chips

  1. Brenda Caldwell March 19, 2014 at 5:52 am #

    I love these, thanks for the recipe! I’ve been wanting to try these at home and this sounds like it has the same ingredients as my favorite ‘store-bought’ ones.

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