I’m never buying kale chips again! I never realized how easy it is to make a delicious batch just like you’d buy at the store until I gave it a go.
One of the many things I like about this recipe is that it’s versatile and forgiving. You can add just about any seasoning profile and it will still taste wonderful! I went a little too all out the first time I made this, which was great, but I actually like the taste of kale, so wouldn’t recommend that to people similar to me in the taste preference realm. Or, if you can’t stand the taste of kale and greens, drown these chips in vegan parm, lemon and pepper, and dairy-free cheesy sauce.
You could make these in a food dehydrator, but I’ve found they work just as well in the oven. I personally love the smell of cheesy kale chips in my kitchen and therefore, the oven method has gelled well with my preferences.
I also love that these chips are travel-friendly. I can take these to picnics, in my purse for walking, or even to the mall as a morning tea or afternoon tea. It’s always handy to have a healthy yet delicious and crispy snack on hand.
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First thing Emi wanted to make when we arrived home! Cheeeeeeesy Kale Chips 🤪 Got her busy in the kitchen chopping and washing 👩🏽🍳 We don’t go crazy with the seasoning as we actually like the taste of kale! #kaleislife #kalechips #nutritionalyeast #garlic #kidscooking #kidsinthekitchen #vegansnacks #keepitclean #easyprep #easysnacks #vegankidsrule #vegankids #bobsredmillnutritionalyeast #bobsredmill
- 1 bunch of Kale (stems removed)
- 2 tablespoons Avocado oil or Olive Oil
- 1/2 cup/4 ounces Nutritional Yeast
- sprinkle of Garlic powder
- Salt & pepper to taste
- Preheat oven to 350 degrees Fahrenheit.
- Wash and dry the kale!
- Toss the kale in oil and massage in well. Sprinkle with the Garlic, nutritional yeast, salt and pepper and mix with your hands until all the leaves are coated!
- Place the kale on a large baking sheet and spread evenly.
- Bake on the center of the oven at 350 degrees Fahrenheit for 30 minutes, turn tray half way.
- It really is that simple next time I will add some raw ground cashews to my dry ingredients just for a bit more depth!
- These can keep for 3 days in an air tight container.
If you love vegan cheesy foods, you could pair these chips with a bagel and raw vegan cream cheese. It elevates the dish and you can’t have too much vegan cheese. It is cholesterol free, after all.
For something more comforting and indulgent, enjoy a bowl of creamy vegan mac and cheese with kale chips sprinkled atop.
You could even crumble up these kale chips and add them to vegan garlic, cheese, and spinach pizza rolls. Or just have them both. Make it a vegan cheesy food party on your plate. You could also dip these kale chips into vegan cheese fondue. It’s a game changer.
This recipe was republished with permission from Vegan Soulicious.