Cheezy Spicy Kale Chips
(from kylerhea’s recipe box)
Permalink at: http://kblog.lunchboxbunch.com/2011/08/cheezy-spicy-kale-chips-vegan.html
note: this sauce recipe is enough for 2 bunches of kale – but if you only want to make one bunch, you can halve recipe or store sauce in fridge to use later
Source: Healthy Happy Life
Categories: August2012, Healthy, Kale, SBF, Snacks & Appetizers
Ingredients
- 2 bunches of organic kale, shredded, thick stems removed
- 1 large bell pepper (red, orange or yellow)
- 1/2 cup lemon juice
- 1/4 cup apple cider vinegar
- 1 whole jalapeno with seeds, remove stem
- 1 serrano pepper, remove stem
- 3/4 cup nutritional yeast + extra for dusting
- 1/8 tsp cayenne
- 1/2 tsp garlic granules
- 1 Tbsp agave syrup
- 1 1/2 Tbsp tamari (or soy sauce)
- 1 cup soaked raw cashews (water drained)
- 2 Tbsp sunflower seeds
- a few dashes of pepper
- 1/2 tsp sea salt (I used pink salt) - always salt carefully and to taste
- optional: 1/4 cup veg oil (any variety oil will work - olive, grape seed or macadamia nut)
Directions
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Heat oven to 250 degrees. Lay a piece of foil on a baking sheet and lightly grease. Set aside.
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Prep your kale by washing and drying very well. Remove thick stems and shred into pieces. The kale will shrink significantly in the oven so your kale pieces should be a few inches in width at least.
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Add all the sauce ingredients to a Vitamix or high speed blender. Blend on high until smooth. Add more salt/seasoning/heat as needed.
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There are a few ways to coat your kale. I like to place it in a bowl and pour the sauce over top. Then lightly toss and transfer to baking sheet. Don’t coat the kale too heavily with sauce – the thinner the sauce, the lighter and crispier your chips will be. I think the perfect chips are super thin and light in some spots and heavily cheezy in others. Find the technique that works for you – this may take a few batches of chips! (They will all be yummy though).