My habit of snacking on Rhythm Superfoods Kale Chips is becoming a bit unmanageable — a bag of the Bombay Curry flavor doesn't last me for much more than a day. To give my wallet a break and also spend some much-needed time in the kitchen, I set out to make my own version of this vegan snack. The result? Pretty close to perfect with even more cheesy goodness. Best part, this snack is high in vitamins A and C, protein, fiber, and iron.
Say goodbye to potato chips and learn how to make this healthy snack after the break!
- 1/2 tablespoon coconut oil (or canola oil)
1/3 cup unsalted, raw cashews, soaked for one hour
1/2 lemon, juiced
1/2 cup nutritional yeast
1 tablespoon soy sauce
1 tablespoon turmeric or curry powder
1 garlic clove
1 bunch dino kale, stems removed and broken up into 2-inch pieces
- Preheat oven to 250ºF.
- In a food processor, mix all ingredients together except for kale. The consistency of the mixture should be similar to hummus.
- In a large bowl, massage the mixture into kale leaves until each piece is thoroughly coated.
- Bake until kale is dry and crisp. Store kale chips in an airtight container for up to 3 days.
- North American
- 4 servings
- Calories per serving