Kale Chips
Crunchy✔️ Savory✔️ Cheesy✔️ These kale chips are hands down the best snack I’ve ever made in my kitchen! It took me SEVERAL burnt batches before I finally cracked the kale chip code. Finally, I found the path to this Forking EPIC snack
| Servings | Prep Time |
| 10-12Servings | 30Minutes |
| Cook Time |
| 10-12Hours |
|
|
Ingredients
- 2bunches fresh kale
- 2fresh red bell peppers
- 1bulb garlicI used two
- 1fresh lemon
- 1cup roasted salted cashews
- 1cup roasted salted sunflower seeds
- 1cup avocado oilor coconut
- 1/2cup water
- 1cup grated Parmesan cheese or nutritional yeast
- 2tbsp sea salt
- 3tbsp onion powder
- 2tbsp italian seasoning
- Optional1 tbsp Frank’s hot sauce
Instructions
- Set oven to convection roast @ 150 degrees OR use your dehumidifier.
- Put aluminum foil on your oven racks
- Clean & dry kale, remove stalks, and tear into apx 3 inch sections.
- Mix all ingredients (except the Kale) in vitamix or food processor
- In a large bowl add the sauce to your kale and mix with your hands until it is evenly coated.
- Place on oiled cooling rack- close together & touching but not overlapping
- Cook 2 Kale loaded cooking racks on each lined oven rack
- Bake for 8 to 10 hours or until all moisture is gone
- Store in airtight container
- Enjoy!
Recipe Notes
- I noticed that the kale needed to be slightly wilted. Not soggy but not super crisp. The fresher the kale, the more quickly it cooked. When it cooks too quickly they are brittle and have the slight flavor of charcoal. If that’s your thing then great. If not, let your kale age in the fridge some so that it is a little soft around the edges.
- They also seem to come out better when they have a lot (like drenched!) of the awesome sauce on them. I’m not sure if this is a personal preference because the sauce is so dang good, or if they need the extra moisture of the awesome sauce.
- You can sub the red bell peppers for yellow. I’ve used both and find the red bells make the sauce a little more zesty and savory.
- ONE OTHER THING- The first few times I made these kale chips, I used grated Parmesan cheese because … honestly I was afraid of nutritional yeast. I was like “a substitute for CHEESE?!? Um, no thank you!” I felt that I couldn’t suggest nutritional yeast as an option to you without giving this “yeast stuff” a fair shot. So, the last time I made these I used nutritional yeast. I have to admit, I was VERY wrong. I am quite shocked that I actually like these chips MORE made with nutritional yeast than Parmesan cheese. Go figure!?! I plan to use nutritional yeast in this recipe from now on. I suppose I should try out this new find with my other recipes that call for Parmesan cheese.
