Cheezy Kale Chips
My favorite snack as of late. Since I’ve started rock climbing, running, and working out on a regular basis, I have kicked the chip and soda habit and become addicted to these cheezy kale chips and water. I still fulfill my need to constantly crunch on something, but I feel so much better! Give them a try and let me know what you think!
1 Large Bundle of Kale (Organic tastes better)
¾ C. Raw Cashews (soaked for 2+ hours, rinsed and drained)
½ Red Large Pepper (remove stem and seeds, chop small)
¼ C Nutritional Yeast Flakes
1 Tbsp. Bragg’s Liquid Aminos
2 Tbsp. Olive Oil (+ extra for sautéing pepper)
1 Clove of Garlic
Juice from 1 Lemon
Dash of Black Pepper
Preheat oven to 180 degrees.
Sauté red pepper in a little oil of your choice until tender.
Once the pepper is tender, mix all of the ingredients together in a blender or food processor (besides kale). I like to use my Blendtec side jar, but it will work in any blender. Blend until very smooth.
Tear bite size pieces of kale away from the stems. Wash really well, then dry with a clean towel or spin in a salad spinner (preferred).
In a big bowl, mix together the pieces of kale and the sauce mixture. Massage it together with your hands until all of the pieces are evenly covered.
Spread out on 2 baking sheets. They can touch, but try to keep them as spaced apart as possible. The more they touch, they longer they take to cook. You can do 1 sheet at a time and store the rest in the fridge, or do them both at the same time.
If baking 1 sheet only, then they will need to bake for about 2.5-3 hours, flipping at the halfway point. If doing 2 sheets they will need to cook for 3-4 hours, flipping at the halfway point. Every oven is different, so keep cooking and flipping at the end until they are not soft at all, and crisp all of the way through. Since they shrink quite a bit, I usually combine them to one pan in the last hour so they cook faster. Just feel it out and do what feels right.
Once you take them out of the oven, let them sit out for an hour or two so they can cool in open air. Put in an airtight container, and they will stay good for a week or so.