A little light snack for those weekend afternoons at home.
Original recipe here.
- 280 g chopped kale leaves, washed, dried and stems removed
- 2 Tbsp grape seed, olive or avocado oil
- 1/4 cup raw cashews
- 2 Tbsp raw or roasted (unsalted) sunflower seeds
- 5-6 Tbsp nutritional yeast
- 1/4 tsp each salt + black pepper
- 1 tsp garlic powder
- 1 healthy pinch cayenne pepper
1. Preheat oven to 148 C.
2. Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
3. Add cashews, sunflower seeds, 4 Tbsp nutritional yeast (12 g // amount as original recipe is written // adjust if altering batch size), salt, pepper, garlic pepper, and cayenne pepper (optional) to a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed.
4. Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it's thoroughly coated.
5. Divide kale between 2 large baking sheets (or more if increasing batch size) and spread into an even layer, making sure the pieces aren't overlapping to ensure crispiness. You may need to bake them in two batches depending on size of baking sheets.
6. Sprinkle the kale with remaining 1-2 Tbsp (3-6 g // amount as original recipe is written // adjust if altering batch size) nutritional yeast for extra flavor and bake for 15 minutes. Then remove from oven and toss/flip kale to ensure even baking.
7. Bake for 5-10 minutes more, or until chips are crispy and golden brown. Watch carefully to ensure they don't burn. Let cool slightly before enjoying.
8. Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!
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