Crunchy. Zesty. These kale chips are pretty awesome.
I love flavor the cumin adds and the subtle kick from the chili powder. So yummy. Feel free to make these your own, though, adjusting ingredients to suit your tastes. That’s part of the fun of cooking!
ZESTY KALE CHIPSIngredients 2 bunches Kale 1 cup cashews 1/2 medium onion (red, yellow or sweet) 1/2 lemon, juiced 1/4 cup nutritional yeast (optional, makes chips more “cheesy”) 2 cloves garlic 2 tablespoons olive oil 1 tablespoon ground cumin 1 teaspoon pepper 1 teaspoon seat salt
1 teaspoon chili powderPreparation
Preheat oven to 325 degrees Fahrenheit.
Line baking sheets with parchment paper, foil or baking mats. Tear kale leaves off tough stems and pile onto baking sheets.
Combine all remaining ingredients in a food processor or high speed blender until creamy then pour mixture over kale and toss/mush with your hands to coat all of the leaves. Spread leaves onto baking sheets into a single layer making sure they don’t overlap.
Bake 30-40 minutes, rotating the sheets at 10 minute intervals. The leaves on the edges may crisp sooner than the ones in the center. If this happens, simply take the done leaves out and put the remaining leaves back in the oven at 10 minute intervals until crispy.