Cheesy Kale Chips Recipes

CHEESY KALE CHIPS

Cheesy Kale Chips image

An addictive alternative made with nutritional yeast. Who would have thought that leafy green chips loaded with nutrients could be so addictive? Nutritional yeast is deactivated yeast; it's not alive and has a slightly cheesy flavor which many vegans like to use as a cheese substitute. It can be found at most health food stores and some big-chain grocery stores.

Provided by Beyker

Categories Side Dish Vegetables Greens

Time 50m

Yield 6

Number Of Ingredients 4

Ingredients

2 tablespoons extra virgin olive oil
1 bunch curly kale, torn
½ cup nutritional yeast
⅓ teaspoon salt

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
Spread kale onto baking sheets.
Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.

Nutrition Facts : Calories 110.9 calories, Carbohydrate 10.8 g, Fat 5.5 g, Fiber 4.1 g, Protein 7.8 g, SaturatedFat 0.7 g, Sodium 164.6 mg

CHEESY KALE CHIPS

Cheesy Kale Chips image

An addictive alternative to regular potato chips made with nutritional yeast. Who would have thought that leafy green chips loaded with nutrients could be so addictive? Another recipe from my crazy experiments in the kitchen!

Provided by Ravenhood

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

12 cups lightly packed torn kale, about 1 bunch curly kale
1/2 cup nutritional yeast
2 tablespoons extra virgin olive oil
1/3-1/2 teaspoon salt

Steps:

In a very big bowl, drizzle olive oil on the kale, then sprinkle on the nutritional yeast and salt. Stir up the kale and coat the leaves with the dressing with your hands.
Lay out (not overlapping) on baking sheets and bake at 200F until they get crispy. Rotate racks and flip the chips once they start to get a bit crispy. Make sure to keep an eye on them to make sure they don`t burn, and if you notice certain chips ready much sooner than others, take them out in advance. Baking the chips will take about 40-60 minutes - It will be quicker at a higher temperature, but then you run the chance of burning them, and more nutrients are lost during the cooking.
EXTRA TIPS: The best way to bake these is by using a food dehydrator, where you just lay them on the sheets and wait until they are nice and crispy, and they are raw, meaning that none of the nutrients are lost. This method will take several hours for them to be ready, but the taste will be superior. *****Nutritional yeast is deactivated yeast, it`s not alive, and it has a slightly cheesy flavor which many vegans like to use as a cheese substitute. It can be found at most health food stores and some big-chain grocery stores.

Nutrition Facts : Calories 158.8, Fat 6.7, SaturatedFat 0.9, Sodium 194.9, Carbohydrate 20, Fiber 7, Protein 10.9

RAW CASHEW CHEESY KALE CHIPS

Raw Cashew Cheesy Kale Chips image

This is the most addicting healthy snack in the world! Crunchy, cheesy goodness that is not only vegan but also raw. The cheese is made up of simple natural ingredients like cashews and red bell pepper. This recipe fits perfectly into my busy lifestyle. I just throw them in a bag and take them with me or eat them as an appetizer while I'm preparing dinner. I also sprinkle the leftover cheesy kale flakes on my salad. I love sharing this recipe with friends and family because they instantly fall in love. Now they are making their own and sharing with me! Nom, Nom, crunch, crunch...

Provided by Amanda Nicole Smith

Categories Appetizers and Snacks Snacks Snack Chip Recipes Kale Chip Recipes

Time 9h30m

Yield 16

Number Of Ingredients 14

Ingredients

2 cups raw cashews
1 red bell pepper, roughly chopped
¼ cup roughly chopped onion
1 lemon, juiced
1 jalapeno pepper, seeded
2 cloves garlic
¾ cup water, or more as needed
½ cup nutritional yeast
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon dried mustard
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
2 bunches curly kale, stemmed

Steps:

Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 13.1 g, Fat 8.1 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 1.4 g, Sodium 83.3 mg, Sugar 1.5 g

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