Wednesday, February 13, 2013

"cheezy" kale chips

Oh the kale chip. We were not properly introduce until about a year ago - at VegFest in Baltimore. It was at this event I had my first kale chip - Brad's Raw Nacho Cheeze Kale Chips, freakin' a they were good!
The only problem with store bought kale chips- they are expensive and I can eat a whole package in one sitting- this very quickly did not become a very realistic "everyday" afternoon snack.

My new (somewhat) frugal self got to work. Unfortunately I do not have a dehydrator so these are not "raw" kale chips, but they are still darn tasty. I was inspired by Brad's Raw Kale Chips Nacho Cheeze flavor - I wanted to make a similar cheezy kale chip with a bit of heat. The flavor base is made up of nooch, garlic, chipotle seasoning*, cashews, paprika & salt. Once you have all the spice measured out the recipe comes together pretty quickly - these are baked for an extended period of time at low heat, I would recommend making a batch of these and a batch of this granola at the same time since they both bake at the same temp.
Let me tell you, these kale chips are addicting. The only downside to these - they are best eaten the day they are made. They loose their crisp the following day - but if you love kale chips as much as I do you will not have any problem polishing a batch off in a day.

Do you LOVE kale chips?

Have you made them in the oven, any tips on how to keep them crispy crunchy for more than a day when baked?

"Cheezy" Kale Chips
makes 1 sheet pan worth

you will need:
1 large bunch of kale, stems removed & leaves torn into bite size pieces (about 12 stems)
1/2 cup raw cashews - soaked
2 tbsp nutri yeast
2 tsp smoky paprika chipotle seasoning*
1/2 tsp salt
1/2 tsp garlic granules
1/2 tsp paprika
1 tbsp fresh lemon juice
2 small cloves of garlic
4-6tbsp water

*make your own version by combining the following:
1 tsp smoked paprika
1/4 tsp cumin
1/4 tsp sugar
1/8 tsp garlic powder
1/8 tsp chipotle powder

pre heat oven 200* - bake up to 1 hour, checking in at the 30 minute mark

In a food processor fitted with an s blade process cashews through water - add 4 tbsp of water and continue to add 1 tbsp at a time until a spreadable paste is formed.

Place the torn kale pieces in a medium bowl. Pour the cheeze sauce over the kale and massage until all kale pieces are well coated. Spread kale pieces in one layer on a parchment lined rimmed baking sheet.

Bake up to 1 hour checking at the 30 minute mark and then again every 15 minutes, turning and tossing the kale. Bake until kale chips are crispy and dry.

Remove from oven and enjoy- best eaten the day they are made!



  1. hallelujah for BAKED kale chips! i do not own a dehydrator either and have been wanting to make them. i love your cheezy and nacho-y chips!

  2. I have been eying dehydrators online because I love dried fruit so much, but my counter space is so limited.... glad the baked ones work! I may just have to make these soon since you are right, those bags are too much!

  3. YUM! These look so good to me right now Heather - anything with yeast is always a win in my books! Beautiful..I had several dehydrators years ago..maybe time to look into one again?! XO!

  4. I definitely have to try these! I have yet to try kale chips! :)

  5. As always you take something good and make it brilliant :D


  6. I literally just polished off a container of Brad's today for a snack. I love that stuff! So excited to try out your nacho cheese sauce!

  7. Thank goodness for you, Heather! I've attempted kale chips at home once, without a dehydrator (because I don't have one) and was unimpressed. Nacho cheese is my fave flavor of kale chips- I CANNOT wait to try these!

  8. Yum! I love making baked kale chips, though I usually only use salt and pepper, and maybe some garlic powder. But these sound like they'd be awesome!

  9. The main reason that Kale chips are dehydrated (at max. 105 degrees) is to preserve the life enzymes in them, which are destroyed at higher temperatures. Strive to get a dehydrator for your better health. This is a good first step, but ultimately, live food is better for us.

  10. The first time I tried kale chips was a homemade version and I loved them...since then, I've never had a reason to buy the expensive storebought kinds, they don't seem worth it! I haven't tried this method of baking them at a lower temp for a longer time...It's actually been quite a while since I've made any kale chips, so I should make a new batch soon! I always just make a small amount too because I know they're best eaten fresh.

  11. excuse me but wheres the cheese?

    1. No Cheese - it is a vegan recipe so the ingredients listed mimic a "cheezy" kale chip

    2. love this I had no cashews so I used sunflower seeds

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  13. whenever i visit your blog your post make me hungry! The Chips looks delicious Such pretty colours.
    Love a good bowl of kale chips Yum! i still remember last i visit your spinach pistachio pesto blog post that was also looking very delicious .
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