I decided to make my own cheesy kale chips to see if I could get more for my money, and I think I probably made twice as much for the same price as storebought. I broke my dehydrator before we moved or I would have used it. I’m sure this would work with a dehydrator if you have one (we were happy with that Nesco, so I recently bought the same one again). Otherwise you can bake them.
And did I mention the way they taste??? Wow! Just like a cheesy chip!!! Next I’m thinking of adding curry spices or maybe fresh rosemary, leftover from Christmas.
Super Cheesy Kale Chips
dairy-free, paleo, gluten-free
1 bunch kale, stems removed, COMPLETELY dry
1 cup cashew pieces
2 teaspoons dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1 teaspoon Italian seasonings
3 tablespoons water
a few cranks of pepper
- Set the oven to 300 degrees (or put the tray liners on the dehydrator trays if using a dehydrator).
- Line two cookie sheets with unbleached parchment paper and lay the kale on top, close together (or lay the kale on the lined dehydrator tays).
- In the food processor puree the rest of the ingredients.
- Using a silicone basting brush coat the kale in the thick cashew butter.
- Bake the kale for 15 minutes then rotate the trays and bake for another 15 minutes.
- Turn the oven off and leave the kale chips in the oven for another 10 minutes or more, keeping a close eye on it, so that it doesn’t burn. Burnt kale doesn’t taste good
- I’m not sure how long they will take to dry in the dehydrator, probably 24 hours. Let me know how long it takes if you make yours in the dehydrator!
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