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Cheesy Curry Kale Chips Recipe

Skip the Store-Bought: Cheesy Curry Kale Chips (Vegan, Too!)

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!

Cheesy Curry Vegan Kale Chips

Cheesy Curry Vegan Kale Chips

Cheesy Curry Kale Chips Recipe

Ingredients

  1. 1/2 tablespoon coconut oil (or canola oil)
  2. 1/3 cup unsalted, raw cashews, soaked for one hour
  3. 1/2 lemon, juiced
  4. 1/2 cup nutritional yeast
  5. 1 tablespoon soy sauce
  6. 1 tablespoon turmeric or curry powder
  7. 1 garlic clove
  8. 1 bunch dino kale, stems removed and broken up into 2-inch pieces

Directions

  1. Preheat oven to 250ºF.
  2. In a food processor, mix all ingredients together except for kale. The consistency of the mixture should be similar to hummus.
  3. In a large bowl, massage the mixture into kale leaves until each piece is thoroughly coated.
  4. Bake until kale is dry and crisp. Store kale chips in an airtight container for up to 3 days.

Serves 4.

Nutrition

Calories per serving
194
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