Crispy Cheese Pizza Kale Chips
Enjoy crispy kale chips made with cashews, roasted peppers, and nutritional yeast for a healthy, cheesy snack.
Ingredients
- 1 large bunch of kale
- 2 cups raw cashews, soaked in water overnight
- 2/3 cup jarred roasted peppers plus 2-3 Tbsp. of the juice
- 1/3 cup nutritional yeast
- 3 tbsp olive oil
- 1 lemon, juiced
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp sea salt
Instructions
- 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
- 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. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- 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.