This recipe was inspired after a recent visit to Trader Joseph’s, where I found a new food item that I had never seen before cheesy kale crisps!
The first bite will blow you away. I immediately decided to make them myself. Spoiler alert! It’s so easy!
The preparation of these chips is simple: it takes less than 30 min and only eight ingredients! They’re also loaded with healthy ingredients.
Kale // Rich source of flavonoids lowers cholesterol and contains vitamins K, A, and C.
Nutritional yeast // Thiamine and folate are vitamins B-6, B-12 and B-6. It also contains 18 essential amino acids.
Cashew // Unsaturated fats that protect the heart, plus protein, copper, and magnesium.
Sunflower seeds // Vitamin B and E, copper, magnesium, selenium and vitamin B.
These chips are perfect for movie nights, game nights, hosting guests, or when you need a snack. These chips would be an ideal topping for avocado boats, spicy black bean plantain tacos, or my easy falafel (topped with tahini sauce).
Ingredients
- 10 ounces of chopped kale (washed and thoroughly dried // stems trimmed)
- 2 Tbsp grape seed, olive or avocado oil
- 1/4 cup raw cashews
- Sunflower seeds, raw or roasted without salt: 2 Tbsp
- 5-6 Tbsp nutrition yeast (divided).
- Use 1/4 teaspoon each of salt and black pepper
- 1 tsp Garlic powder
- One healthy pinch of cayenne pepper (optional)
Instructions
- Preheat oven to 300 degrees F.
- Add the kale into a large bowl and drizzle oil over it. Massage the kale with your hands to soften the texture and disperse the oil. Set aside.
- Add the cashews and sunflower seeds to a processor or blender, along with 4 Tbsp of nutritional yeast (12g // as written in the original recipe // adjust for batch size), and pulse/blend into a fine powder, scraping sides as necessary.
- Toss the spice mixture with the kale and work it into the ridges to ensure it is thoroughly coated.
- Divide the kale evenly between two large baking sheets. (Or more if you want to increase batch size.) Make sure that the pieces do not overlap each other. This will ensure crispness. It may be necessary to bake the kale in two batches, depending on the size of your baking sheets.
- Sprinkle remaining nutritional yeast (up to 1-2 Tbsp, 3-6g/amount as written in the original recipe // adjust for changes to batch size). Bake for 15 minutes. Remove kale from the oven and flip/toss it to ensure an even bake.
- Continue baking for another 5-10 minutes or until the chips are golden and crispy. Be careful not to burn them. Allow to cool before eating.
- After they have completely cooled, you can store leftovers in a large bag or container for up to 2-3 days. After 24 hours, the crispy texture starts to fade, so eat as soon as you can!
