Kale Chips! Two Crispy Plant-Based Recipes

Strip the leaves from 2 bunches of kale, yielding about 5-6 cups of kale pieces.

Rip the kale into chip-sized pieces.

Prepare the sauce by blending 1/2 cup cashews and 1/4 cup water until smooth.

Add nutritional yeast to the cashew mixture and blend until combined.

Optionally, add taco seasoning to the cashew mixture for flavor.

In a separate bowl, combine 5 tablespoons chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon red pepper flakes, 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon black pepper, and nutritional yeast with hummus.

Toss half of the kale pieces with the cashew sauce, ensuring they are well coated.

Spread the coated kale pieces on a baking tray without overlapping them.

Preheat the oven to the lowest setting possible (ideally 250°F) or use convection bake at 300-325°F if necessary.

Bake the kale chips for about 2 hours, checking every 20 minutes and flipping them to ensure even cooking.

If some chips are not crispy, remove the crispy ones and return the rest to the oven to dry out further.

Equipment Needed

Spice Level:

Dietary