Craving a crunchy, flavor-packed snack that's both incredibly delicious and nutritionally awesome? Get ready to revolutionize your snacking game with these mind-blowing Sundried Tomato Cheezy Kale Chips! Imagine crispy, savory kale leaves coated in a creamy, cheesy sauce that's completely plant-based and packed with nutrients. These aren't just ordinary chips - they're a game-changing treat that will make you forget all about processed junk food forever!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 bunch kale, torn into pieces
- 1/2 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1/4 cup sundried tomatoes
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
- Drain and rinse the cashews that have been soaking. If you haven't pre-soaked them, soak in hot water for 15 minutes to soften.
- Wash the kale thoroughly and pat completely dry with clean kitchen towels. Remove the tough stems and tear the leaves into roughly bite-sized pieces.
- In a high-speed blender, combine soaked cashews, nutritional yeast, sundried tomatoes, lemon juice, and salt. Blend until smooth and creamy, creating a thick sauce.
- Place kale pieces in a large mixing bowl. Pour the cashew-tomato sauce over the kale and massage thoroughly, ensuring each leaf is evenly coated.
- Spread the coated kale leaves in a single layer on the prepared baking sheets, making sure pieces do not overlap.
- Bake in the preheated oven for 15-20 minutes, rotating the baking sheets halfway through to ensure even cooking. Watch carefully to prevent burning.
- Remove from oven when kale chips are crisp and slightly darker at the edges. Allow to cool completely on the baking sheets.
- Once cooled, transfer to an airtight container. Consume within 2-3 days for maximum crispness.
Tips
- • Make sure your kale is COMPLETELY dry before coating. Any moisture will prevent the chips from getting crispy. • Use a high-speed blender for the smoothest, creamiest sauce possible. • Massage the sauce thoroughly into each kale leaf to ensure even coating. • Don't overcrowd the baking sheets - give each chip some breathing room to crisp up perfectly. • Keep a close eye on the chips during the last 5 minutes of baking to prevent burning. • Let the chips cool completely on the baking sheet to maximize crispness. • Store in an airtight container and consume within 2-3 days for the best texture and flavor. • Pro hack: If your chips lose crispness, you can quickly re-crisp them in the oven for 2-3 minutes at 300°F.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 7g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
