Best. food. ever. Kale chips are oily, crunchy, sweet spicy, salty… however you like them. Nutritious, ready in minutes, and quite a conversation starter! I usually make kale chips using avocado oil and salt, sometimes with the addition of red pepper flakes or cumin.
Last week I needed a dish for a vegetarian potluck (Rosh Chodesh women’s potluck– crossover post!) and thought I’d try a recipe I’ve been wanting to make- Averie’s cashew kale chips (http://www.loveveggiesandyoga.com/2010/03/nutritional-yeast-nooch-info-10-recipes.html).
First, soak a cup of cashews for at least an hour. Then blend the cashews with one red pepper, juice of half a lemon, a third cup nutritional yeast, 1 tsp salt, and a 1/2 tsp agave. I added about an inch of jalapeno pepper to the recipe to give it a kick.
Wash one bunch of kale and tear into pieces a few inches long. In a bowl, coat well with the cashew sauce. Then spread the kale pieces carefully onto a baking pan (you’ll have several sheets of chips if you make the full recipe!). The kale pieces cannot overlap or they will not get crispy when baked.
Bake at 380 for 10 minutes, checking frequently to prevent burning. You want crisp chips but not charred! More patient souls will bake at a lower temperature for a longer time, likely yielding better drying of the coating.
Some glamor shots:
In the bowl:
On the pan:
Back into the bowl! Slightly sweet, spicy, and cheesy in their own special vegan way: