How to make Kale Chips | Keto Kale Chips

Easy, Delicious “Cheesy” Kale Chip Recipe

Okay – if you’ve never tried “cheesy” kale chips before, you’re tastebuds are definitely missing out!  I’ve made these kale chips countless times before, and every time I make them, they’re ALWAYS a hit.

Not only are they a tasty snack, but they’re chock full of healthy fiber.  They’re so stinkin’ good that you could literally eat a whole bunch of kale without even realizing it.  Hey – I’d rather eat too many kale chips than fried potato chips! Lol

If you’re a health nut or even just trying to make healthier food swaps, I highly suggest trying out this kale chip recipe when you get a chance. So far, it’s the best one I’ve tried – seriously – AND, it’s extremely easy to make.

Tools You’ll Need:

  • Food Processor
  • Dehydrator or Oven
  • A willingness to get your hands dirty

Ingredients:

  • Curly Kale, 1-2 bunches
  • Raw Cashews, 1 Cup
  • Red, Yellow, or Orange Bell Pepper, 1 medium size (Red gives the best flavor)
  • Nutritional Yeast Powder, 1/2 Cup (secret “cheesy” ingredient)
  • Water, 1/4 – 1/3 Cup
  • Seasonings, to taste (Pink Salt, Turmeric, Chili powder) – I’m pretty generous with the seasonings FYI
  • Lemon or Apple Cider Vinegar, to taste (optional)

Instructions (images below):

  1. De-stem the kale, separate kale pieces into bite size
  2. Add cashews to food processor, process into crumbs
  3. Add bell pepper and water to food processor, blend until smooth (should be a pretty thick consistency)
  4. Add nutritional yeast and seasonings to processor, blend all ingredients (if too watery, it won’t stick to the kale – add more cashews or nutritional yeast if too watery)
  5. Pour “cheese” mixture over kale pieces, mix well (get your hands dirty); see #4 in image below
  6. Put kale chips in a dehydrator and dehydrate at 115 degrees for about 7 hours or until crispy (Raw Vegan Style)
  7. If you do not have a dehydrator: Set your oven to its lowest temperature and crack the oven door.. should take about 4-5 hours or until crispy.

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