Nacho Cheese Kale Chips (Oil Free, Vegan, Easy)

nutritional yeast

🥗Healthier: ground sunflower seeds

💰Cheaper: parmesan cheese

Ground sunflower seeds provide a similar nutty flavor and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for oil.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Red pepper flakes offer a similar heat profile at a lower cost.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity with a different flavor profile.

Destem the kale by holding the bottom and pulling the rib part to separate the leaves.

Tear the kale into bite-sized pieces if desired and massage the kale to decrease its size for easier handling.

In a blender, combine 1 cup of water, 1/2 cup of raw cashews, 2 cloves of garlic, 1 tablespoon of lemon juice, 1 teaspoon of rice vinegar, 1 tablespoon of white miso, and 1 roasted red bell pepper.

Blend until smooth to create the nacho cheese sauce.

Massage the kale again to make it more manageable, then add the nacho cheese sauce and massage it into the kale for about 1-2 minutes.

Preheat the oven to 300°F (150°C).

Line a baking sheet with parchment paper and spread the kale chips out in a single layer, ensuring not to overcrowd them.

Bake for around 20 minutes, checking for doneness as ovens may vary. If using white beans instead of cashews, a higher temperature can be used for a shorter time.

Remove from the oven once crispy and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary