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Prep Time
15 Minutes
Cook Time
20 Minutes
Step 1: Take out a small bowl and then add your raw cashews into it. Cover the raw cashews with water and then allow them to soak for approximately two hours. As the cashews absorb the water they will begin to soften and swell.
1 Bunch of Fresh Kale
1/3 Cup of Nutritional Yeast
2 Tablespoons of Extra Virgin Olive Oil
Ready In
35 Minutes
1 Peeled and Deseeded Lemon
Required Kitchen Equipment
Food Processor
3/4 Cup of Raw Cashews
1 Tablespoon of Organic Soy Sauce
1/2 Chopped Red Bell Pepper
1 Garlic Clove
Step 2: For step two please set your oven to a preheat temperature of 300 degrees F, or 150 degrees C.
Step 3: Take out a large baking sheet and completely line it with a disposal non-stick baking paper. Set the baking sheet aside once you're done with this step.
Step 4: Thoroughly rinse your kale under cool running water. I highly recommend spraying the kale with an all natural vegan friendly produce spray before rinsing it. Once your kale is clean proceed to completely dry it with a paper towel. You absolutely do not want any excess water on your kale as it could ruin the recipe.
Step 5: Using a sharp knife or a pair of sharp kitchen scissors begin removing the tough inner stalk that runs up the middle of each kale leaf. The nutrient dense fibrous stalk is too tough to eat, but you can juice it to extract the abundant amount of vitamins and minerals that it possesses. Once the kale stalks are removed from the vegetable you should begin cutting the leafy portion of the plant into small to large chip size pieces. Place your prepared kale chip pieces into a large mixing bowl.
Step 6: Take out an electric food processor and place it on a dry and level kitchen surface. Thoroughly drain your soaking cashews and then add them to the food processor. Next, add in the chopped and deseeded stemless red bell pepper, garlic clove, organic soy sauce, extra virgin olive oil, flesh of the peeled and deseeded lemon, and nutritional yeast. Do be sure to remove all of the tough lemon pith. Blend these ingredients together until a smooth mixture forms.
Step 7: Slowly pour the food processor mixture over the top of the kale chip pieces that you prepared earlier. Using clean hands manually mix the ingredients together until each kale chip piece is evenly coated with the cheesy tasting mixture.
Step 8: Place your kale chips on to your baking sheet. Arrange them so that there is a minimal amount of overlap between the pieces. I do not recommend stacking the kale chip pieces on top of each other while baking them, as this will cause them to cook unevenly and stick together.
Step 9: Place your kale chips into the oven to bake for 15 to 20 minutes. Watch the kale chips closely while they're baking as they will burn or overcook very quickly. Once your chips are light and crunchy you can remove them from the oven. Allow them to cool for 4 to 6 minutes before serving them.
Storage: These baked cheesy kale chips will stay fresh for up to a full week or longer. Place them in an airtight container and then set it in a cool and dark place at room temperature. I generally store my kale chips in my pantry. Exposure to heat or direct sunlight could cause your kale chips to spoil or become stale.
Health Benefits: Our baked cheesy kale chips are extremely healthy for you. The nutritional yeast ingredient is loaded with vitamin B12, zinc, thiamin, vitamin B6, niacin, and riboflavin. The baked kale is also rich in essential vitamins and minerals such as vitamin C, vitamin A, vitamin K, potassium, copper, and iron. I recommend using a healthy organic soy sauce variety only. Certified organic soy sauce is quite healthy for you in moderation, as it does contain vitamins and minerals such as folate, manganese, phosphorus, pantothenic acid, and magnesium. You can also use a low sodium variety of organic soy sauce, or you can simply swap out the soy sauce completely and instead use sea salt or any other suitable salty ingredient alternative.
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Price, UT 84501
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