These cheezy kale chips are real powerhouses of nutrition and also crunchy and satisfying. Per calorie, kale provides more nutrients than any other vegetable on the planet. It contains dozens of minerals, antioxidants, and phytonutrients, including vitamins A, C, and K. Enjoy these chips as a mid-afternoon snack or sprinkled on your salad.
- Preheat the oven to 275°F or set a dehydrator to 115°F. If oven baking, line 2 baking sheets with parchment paper.
- In a food processor or blender, combine the sunflower seeds, nutritional yeast, cider vinegar, turmeric, garlic, and salt. Blend until well mixed. If your mixture is very thick, add a little drizzle of water to make it more manageable when massaging onto the kale. Set aside.
- Wash your kale thoroughly. Use a paper towel or clean dish towel to completely dry the kale. Tear or cut the kale leaves off their stem and rip them into chip-sized pieces.
- Place the leaves in a large bowl, drizzle with the olive oil, and using your hands massage the oil thoroughly all over the leaves. Add a generous amount of the cheesy paste and gently massage it through the leaves as evenly as you can.
- Spread out the kale leaves in a single layer on your prepared baking sheet, separating them so they’ll cook quickly and stay crunchy.
- Bake for 12 to 15 minutes, checking occasionally. Remove from the oven and flip them over. Bake for another 5 to 10 minutes, or until just crunchy but still green.
- Allow to cool completely before enjoying.
- Spread out the leaves on the mesh sheets of a dehydrator and dehydrate at 110°F for about 8 hours (overnight or while you’re at work).
- Kale chips are best when fresh; however, you can store them in an airtight container for 2 to 4 days.
Pro tip: The cheesy sauce can also be used as a salad dressing. Just mix in 1 to 2 tablespoons of purified water to thin it out.
Keywords: snack, healthy, kale, chips, raw, vegan