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Kale crisps recipe – vegan cheesy & spicy

Kale crisps recipe – vegan cheesy & spicy.

We are always on the hunt for healthy, tasty snacks and we are massive fans of kale crisps.

This kale crisps recipe takes them to a whole new level. They are cheesy, slightly spicy and addictively delicious.

I love that as soon as we make them all three of our children descend on them. Including our notoriously fussy six-year-old.

What’s even better is that not only do you get all of the nutritional benefits of kale – one of the world’s healthiest foods and particularly good for the heart. You also get the benefits of cashews which are packed with energy, antioxidants, minerals and vitamins that are essential for health.

A taste of our travels – Vegan kale crisps – cheesy & spicy (British)

What we love about this recipe is that it is so easy to make. All of the ingredients can be kept in and then just bring home a bag of fresh kale ready to cook up.

Ingredients

This is a pretty easy dish to put together with a small number of ingredients. Yet it’s packed with taste and is vegan and gluten-free too.

Ingredients

  • 200g curly kale
  • 50g cashew nuts
  • 1.5 tablespoons olive oil
  • 4 Tbsp nutritional yeast (can be picked up at health food shops) + 2 Tbsp nutritional yeast for topping
  • 1 tsp garlic powder
  • 1/4 tsp pepper
  • 1/2 tsp paprika

What to do to make kale crisps recipe

  • Preheat oven to 160
  • Wash and thoroughly dry kale, cutting off any thick stems
  • Place dried kale in a mixing bowl and pour in oil, use hands to ensure it’s evenly distributed throughout the kale.
  • Take cashews, 4 tbsp of nutritional yeast, pepper, garlic powder and paprika. Add to a food processor and blend into a slightly coarse powder.
  • Add spice mix to the kale. Use a spoon or hands to ensure it is evenly distributed and covering all the kale leaves.
  • Spread the kale out evenly onto a baking sheet. It will most likely take a number of batches as you want a thin layer so the kale really crisps up.
  • Sprinkle the kale with some of the remaining nutritional yeast and bake at 160 for 15 minutes.
  • Remove kale, turn over as much as possible and return to the oven for 5 – 10 minutes.
  • You will need to check constantly now to make sure it’s not going to burn. You are going for an even, crispy, golden brown look.
  • Let the kale cool before serving.
  • I find these are best eaten the day they are made as they start to go a little less crisp afterwards.
  • Enjoy!

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Vegan cheesy, spicy kale crisps

globalmouse

This is a delicious snack of vegan cheesy, spicy kale chips / crisps which once you start eating them you won’t be able to stop.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Snack

Cuisine British

  • 200 grams curly kale
  • 50 grams cashew nuts
  • 1.5 tbsp olive oil
  • 4 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • Preheat oven to 160

  • Wash and thoroughly dry kale, cutting off any thick stems

  • Place dried kale in a mixing bowl and pour in oil, use hands to ensure it’s evenly distributed throughout the kale.

  • Take cashews, 4 Tbsp of nutritional yeast, pepper, garlic powder and paprika and add to a food processor and blend into a slightly coarse powder.

  • Add spice mix to the kale, using a spoon or hands to ensure it is evenly distributed and covering all the kale leaves.

  • Spread the kale out evenly onto a baking sheet – it will most likely take a number of batches as you want a thin layer so the kale really crisps up.

  • Sprinkle the kale with some of the remaining nutritional yeast and bake at 160 for 15 minutes.

  • Remove kale, turn over as much as possible and return to the oven for 5 – 10 minutes. You will need to check constantly now to make sure it’s not going to burn. You are going for an even, crispy, golden brown look.

  • Let the kale cool before serving. I find these are best eaten the day they are made as they start to go a little less crisp afterwards.

Keywords kale, vegan, vegetarian

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