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Cheeseless Kale Chips

dairy free plant based snacks May 23, 2012

This recipe makes crunchy, spicy kale chips that taste like cheese, but yet that are completely vegan. They’re seriously amazing! I’ve tried a lot of kale chips and these are my favorite. But I will let you in on a little secret – while kale chips are healthy, they are just as addictive as regular potato chips! Brace yourself.

Ingredients:

1 head of Kale, washed, dried and torn into bite size pieces

Paste:

1/4 raw sesame seeds (or tahini; can also use cashews)

1 small lemon, juiced

2 tablespoons tamari

3 tablespoons nutritional yeast

sea salt and cayenne pepper to taste

Directions:

Place all paste ingredients in a blender or food processor and process until smooth. Put the bite size pieces of kale in a bowl and pour the paste on top. With your hands, gently mix and massage the paste into every leaf of kale.

Transfer to dehydrator (or oven; see below*) rack or parchment lined baking sheet. Place in your dehydrator on medium-high setting or in your oven on its lowest temperature with the oven door left slightly open. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in an oven.

OVEN BAKED KALE CHIPS

No dehydrator, no problem. While I definitely think dehydrating takes kale chips to a different level, that doesn’t mean you can’t make kale chips if you don’t have one. I’ve seen (and tried) several recipes that can be made using an oven. At 300 degrees F, bake your kale chips for around 15-20 minutes or until crisp. Time can vary, so continuously check them to make sure they don’t burn, but are crispy and not chewy. Cool them for few minutes before enjoying these crunchy health bites.

You can also try my Crunchy Kale Chips recipe!

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