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.
3 cup nutritional yeast
1 lemon, peeled, cut into wedges, and de-seeded
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Instructions
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. Â 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.
Nutrition Facts
2 servings per container
Serving size175 g
Amount per serving
Calories495
% Daily Value*
Total Fat 38.3g
49%
Saturated Fat 6.9g
35%
Trans Fat 0.1g
Cholesterol 0mg
0%
Sodium 326.9mg
14%
Total Carbohydrate 28.4g
10%
Dietary Fiber 6.19g
21%
Total Sugars 5.3g
Includes 0g Added Sugars
0%
Protein 16g
Vitamin D 0mcg
0%
Calcium 89.9mg
6%
Iron 4.7mg
30%
Potassium 760.4mg
15%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Practical Notes
No additional notes for this recipe.
Score Breakdown
+ More
Fiber
Vitamins & Minerals
Whole Grains
− Less
Additives to Limit
Added Sodium
Added Sugar
+5-3=2
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