Craving a satisfying crunch but want to keep it healthy? These Cheese Pizza Kale Chips are the answer! They capture the irresistible flavor of pizza in a delightfully crispy kale chip form. This recipe transforms humble kale into a gourmet snack that even picky eaters will devour. Perfect for game nights, movie marathons, or simply as a nutritious midday treat.
Key takeaways
- Ensure kale is completely dry before baking for maximum crispness.
- Bake at a moderate temperature to prevent burning and achieve even dehydration.
- Spread kale in a single layer without overcrowding for optimal results.
- Adjust baking time as needed; watch closely to avoid overcooking.
Crispy Cheese Pizza Kale Chips
Ingredients
Method
- Preheat oven to 200ºF and line 2 large baking sheets with parchment paper.
- Wash kale, pat dry, and tear off stems into large leaves, discarding stems.
- In a food processor, blend soaked cashews, roasted peppers with juice, nutritional yeast, olive oil, lemon juice, Italian seasoning, garlic powder, chili powder, and sea salt until smooth and thick.
- Add the sauce to kale leaves in a large bowl and massage to coat evenly.
- Arrange the coated kale leaves in a single layer on the prepared baking sheets.
- Bake for 1 hour, then flip and bake for another 30-40 minutes until dry and crispy.
- Cool completely before storing in an airtight container.
Notes
– If you don’t have cashews, soaked sunflower seeds can be a good alternative.
– Store cooled chips in an airtight container at room temperature for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
Achieving perfectly crispy kale chips hinges on two critical factors: proper preparation of the kale and controlled dehydration. First, the kale must be thoroughly washed and, most importantly, completely dried after washing. Moisture is the enemy of crispiness; any residual water will steam the kale instead of crisping it, resulting in a limp, soggy texture. Use a salad spinner followed by patting each leaf dry with paper towels. Second, the oil and seasonings should be applied sparingly. Over-oiling can also lead to greasiness and prevent the kale from achieving a satisfying crunch. The goal is to lightly coat each leaf, allowing the edges to become brittle and caramelized. Finally, the baking temperature and time are crucial. A moderate oven temperature (around 300-325°F or 150-160°C) is ideal. Too high, and the kale will burn before it crisps. Too low, and it will take too long, potentially drying out unevenly. Baking in a single layer without overcrowding the pan ensures even heat circulation, which is essential for uniform crisping. The cheese element, created from the soaked cashews, roasted peppers, nutritional yeast, and other seasonings, acts as a flavorful coating that adheres well when the kale is lightly oiled and then baked.
Troubleshooting
- Problem: Kale chips are soggy or limp.
Fix: Ensure kale was completely dry before seasoning and baking. Increase baking time slightly, or lower oven temperature and bake longer to allow for dehydration without burning. Check that the oven temperature is accurate. - Problem: Kale chips are burnt or bitter.
Fix: Reduce oven temperature. Kale chips can burn quickly, especially around the edges. Ensure they are spread in a single layer and remove them from the oven as soon as they are crisp, not brown. - Problem: Kale chips are tough or chewy.
Fix: This often indicates insufficient baking time or too low a temperature. Continue baking until the leaves are brittle. Also, ensure the tough ribs of the kale were removed or thinly sliced. - Problem: The cheese coating is clumpy or uneven.
Fix: Ensure all ingredients for the cheese sauce are blended until completely smooth and creamy. Lightly massage the sauce onto the kale leaves to ensure even distribution before baking.
Substitutions
- Kale: While kale is ideal due to its sturdy leaves, other sturdy greens like collard greens or Swiss chard can be used. They may require slightly longer baking times and may have a different texture.
- Cashews: For a nut-free version, soaked sunflower seeds or pumpkin seeds can be used as a base for the cheese sauce. The flavor profile will be slightly different, but the creamy texture can be replicated.
- Roasted Peppers: If jarred roasted red peppers are unavailable, you can roast your own bell peppers and use them. Alternatively, a tablespoon of tomato paste mixed with a little water can offer a similar depth of flavor, though the color and sweetness will vary.
- Nutritional Yeast: This provides a cheesy, umami flavor. If unavailable, you can omit it, but the cheesy taste will be significantly reduced. A small amount of grated Parmesan cheese (if not aiming for vegan) could be added after baking for a similar savory note.
Pro tips
- For extra crispy chips, ensure kale leaves are completely dry before adding sauce.
- If you don’t have cashews, soaked sunflower seeds can be a good alternative.
- Store cooled chips in an airtight container at room temperature for up to 3 days.
Enjoy these flavorful, crispy kale chips as a healthy alternative to traditional snacks. Experiment with different seasonings to make them your own!
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Frequently asked questions
How do I ensure my kale chips are truly crispy?
The key is removing all moisture. Wash and thoroughly dry the kale leaves, using a salad spinner and paper towels. Lightly coat with oil and seasoning, then bake in a single layer at a moderate temperature until the edges are crisp and brittle, watching carefully to prevent burning.
Can I make the cheese sauce ahead of time?
Yes, the cashew-based cheese sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. It may thicken upon chilling, so you might need to stir in a teaspoon or two of water or lemon juice to reach the desired consistency before coating the kale.
What is nutritional yeast and why is it used?
Nutritional yeast is a deactivated yeast with a cheesy, nutty, and savory flavor. It’s a popular ingredient in vegan cooking for adding a cheese-like taste without dairy. It also provides B vitamins, making it a nutritious addition to the kale chips.
How should I store leftover kale chips?
Kale chips are best enjoyed fresh, as they can lose their crispness quickly. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Avoid refrigerating them, as the humidity can make them soggy.
