Cheesy Kale Chips
Cheesy Kale Chips
Preparation time: 10 minutes
Cooking time: 4 hours
Kale chips are arguably one of the healthiest alternatives to potato chips - it is the perfect way to get your kids to eat greens. "As soon as the chips come out of the oven, they are devoured before they even have time to cool down. At home, this recipe is a true hit. I actually have to hide them if I want them to last a few days. Sometimes, I eat them for breakfast and often put some in the kids' lunches. On top of being so easy to do and much cheaper than those sold in stores, these chips satisfy my salty crispy cravings. Make them with the dehydrator. They come out just as good. Estimate about 12 hours or dehydration." - Marie-Josée Richer, PRANA cofounder.
- 1 1/3 cup PRANA organic non-roasted cashews
- 1/2 cup olive oil
- 1/2 bunch green onions
- 3 tbsp apple cider vinegar
- 3 tbsp nutritional yeast
- 4 tbsp maple syrup
- 1 tbsp sea salt
- fresh ground pepper, to taste
- 1 cup PRANA organic raw walnuts
- 4 bunches kale
- Preheat convection oven to 180°F (82°C) and line 3 baking sheets with parchment paper.
- In a food processor, put all ingredients except for the nuts and kale. Mix until it reaches a smooth and creamy consistency.
- Add the nuts and activate briefly to break them down into large chunks.
- Remove the stems from the kale leaves, tear them into large pieces and place in a large bowl.
- Pour the sauce on top and massage the leaves with your hands until the kale has softened and is well coated, about 5 minutes.
- Transfer the kale leaves onto the prepared baking sheets, spacing them as much as possible.
- Put in preheated oven and bake until nice and crispy, about 4 hours. Check on them at the halfway mark.
- Store in an airtight bag in a cool cupboard.
*Skip the baking and you have a delicious kale salad!