Packing a vegetable as a snack doesn’t always go over well with the kids…unless they’re covered in cheese. The problem with cheese is that is needs refrigeration and is packed with saturated fat. These kale chips have a bit of crunch and a lot of cheese flavor, but since the flavoring is made with cashews and nutritional yeast, the nutritional value is uncompromisingly good. Better still, they’re a great way to let kids with dairy sensitivities enjoy the flavor fest we all love in cheese. Store them in an airtight container over dried rice to keep them crispy.
Kale chips are one of the latest health crazes, and with the tasty sauce baked to powder on these, you’ll be happy to leave less nutritious snack food behind. Nutritional yeast provides the classic cheese flavor and cashew paste provides a creamy burst of protein. If you don’t eat them all fresh from the oven, store them in an airtight container over a layer of dry rice. The rice will absorb any moisture to make sure the chips keep their crackle and snap.
Servings: 2 (175 G)
Prep Time: 30 min.
Cook Time: 4 Hours
- ¾ cup unsalted cashews
- 1 bunch kale, washed
- ½ red bell pepper, chopped
- 1 clove garlic
- 1 Tbsp. low-sodium soy sauce
- 2 Tbsp. vegetable oil
- ⅓ cup nutritional yeast
- 1 lemon, peeled, cut into wedges, and de-seeded
- Cover the cashews with water in a small bowl and let the soak for at least one hour. Drain cashews and set aside.
- Preheat oven to the lowest heat setting. Line several baking sheets with parchment paper. Trim stems from each kale leaf and cut each leaf into chip-size pieces.
- Add the cashews, red pepper, garlic, soy sauce, oil, nutritional yeast and lemon pulp to a food processor. Blend until smooth.
- In a large bowl, combine kale and cashew paste, making sure kale is evenly coated. Place kale pieces on baking sheets allowing space between each piece so they do not touch or overlap. Bake kale until crisp and completely dry, between 2 and 4 hours.