“0 cheese, 100% nacho flavour. These crispy, cheesy, dairy free kale chips are the perfect munchie for your next Netflix binge session, or a savoury mid-afternoon snack to pack for work!”
How to make it
Preheat oven to 300F.
In a small blender (I use a magic bullet) or food processor, combined the cashews, nutritional yeast, and spices.
Tear apart cleaned and dried kale in small chip sized chunks.
In a large bowl combined olive oil and lemon juice with spice blend.
Mix in the kale and massage well.
Bake on two cookie sheets lined with parchment paper for 18-25 min, until crispy, swapping racks half way through. Be sure to spread the kale into 1 thin layer (do not over crowd the cookie sheet) so it can crisp up.
Sprinkle with extra nutritional yeast, and enjoy!
What you’ll need
1 bunch dinosaur kale, washed and de-stemmed
1/2 Tbsp olive oil
1/2 Tbsp lemon juice
1 Tbsp cashews
2 Tbsps nutritional yeast (+1/2 tbsp for sprinkling at the end).
1/4 tsp sea salt
1/4 tsp garlic powder
1/8 tsp onion powder
1/8 tsp cayenne pepper (optional for an extra kick)
Freshly cracked pepper
