Baked Kale Chips make a nice alternative to, well, the unhealthy alternative! Photo courtesy Mystee Maisonet.
Summer is the season of potlucks, and we want you to get raving reviews the next time you whip out your contribution to picnic time. Bring a batch of Mystee’s Baked Kale Chips, and you’re sure to score some serious bonus points. – Highline
These crispy chips are coated with a cheddar like coating made from pureed cashews and nutritional yeast. I prefer to use Tuscan kale in this recipe. The texture is reptile-like (sounds gross, tastes great!) and the leaves are flat and easier to work with than the curly varieties. There will be enough of the coating for two batches so refrigerate the leftovers for a second batch.
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If you have a dehydrator, try dehydrating them at 105 degrees F. for 10-12 hours rather than baking them.
Ingredients
1 cup raw cashews
1 red pepper, seeded and chopped
juice of one lemon
1/4 cup nutritional yeast
1 tsp. Himalayan salt
1/2 a canned chipotle pepper
1 head of Tuscan kale torn from the center rib
Directions
Preheat oven to 300F. Combine the cashews, red pepper, lemon juice, nutritional yeast, salt and chipotle pepper in a blender. Add just enough water to puree until thick and smooth. In a large bowl combine the prepared kale leaves and half of the puree. With your hands, massage the mixture onto each kale leaf to coat on each side.
Line a cookie sheet with parchment or foil. Carefully lay the kale leaves onto the cookie sheet so that the leaves are not touching. Bake for 8 minutes. Remove from the oven and with a knife carefully turn the leaves over. Return to the oven for another 5 minutes. From this point on, check every minute, removing the chips that are crisp and ever so slightly browned until all of the chips are ready. This should only take an additional 3 or 4 minutes.
Repeat with the remaining kale leaves. Store chips in an airtight container in the fridge if they last that long! I have been known to eat an entire batch in one sitting…
