Kale chips made with cashew cheese are cheesy, vegan and delicious!
There are a lot of recipes out there for kale chips, most of them are made from just kale, olive oil and spices. Don’t get me wrong, they are tasty, but they are just kale. I think some people expect a little more substance when they take a bite into a kale chip. And that’s what these chips are. The kale is drenched in a flavorful cashew “cheese” and slow cooked in the oven resulting in a crispy cheesy kale chip. Kind of like a chip and dip all in one.
The trick is to tear the kale into uniform sized pieces and thoroughly dry them before they go into the cheese mixture. This will help them to cook evenly. Once the kale hits the cheese mixture, it is massaged until all of the leaves are coated with the “cheese.”
These chips are super simple to make, but is a little bit of planning involved. The cashews need to be soaked for at least two hours ahead of time, and the chips cook for up to 2 hours. Once baked, the chips will remain crispy for about a day, and if you have any left-overs they can be stored in a plastic container for up to two days.
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- 1 bunch large bunch of kale stems removed and torn into pieces
- 1 cup cashews soaked in filtered water for at least 2 hours
- 2 to 3 cloves of garlic (to taste)
- 1 tablespoon tamari sauce
- ¼ cupnutritional yeast
- up to ½ cup filtered water
- Pre-heat oven to 250
- Place kale leaves into a large bowl and set aside
- Drain water from cashews and place them in a food processor or blender
- Process until the cashews form a paste
- Add the garlic through nutritional yeast and process until all ingredients are well blended
- At this point the cashew mixture will be thick and pasty - gradually add water and process until it becomes a thick creamy texture
- Pour the cream mixture over the kale and massage into the kale leaves with your hands
- Place the kale onto a baking sheet lined with parchment paper and bake for to 1½ to 2 hours checking periodically until they become slightly brown and crispy.
- Some pieces will cook quicker than others remove the chips when they begin to brown.
If you like cashew cheese, try my vegan queso dip!
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