Raw Cheesy Kale Chips Recipes
CHEESY KALE CHIPS
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
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
RAW CASHEW CHEESY KALE CHIPS
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
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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