n. (keyl tʃɪps) 1. A mildly crunchy snack made from kale that has been bathed in sauce, seasonings or dressing and then dehydrated. 2. Created for the sake of healthy snacking and getting more dark, leafy greens into your diet.
*Using the IPA to transcribe ‘kale chips’ right up there was just about as far as I’ve gone to showcase any of my college knowledge post-graduation. Okay, I kid. I learned how to be a good learner, of course…
When I decided I wanted to make kale chips the other day, I google searched recipes and came across one for the “BEST EVER CHEESY KALE CHIPS” from the blog, Little Green Dot. Now, claiming something is the ‘best ever’ is pretty bold so I decided to see for myself and go ahead and make them. And now that I have, I can publicly state that they totally get my vote for best ever cheesy kale chips.
The “Go Nuts Cheesy Sauce” for them is Ta. Die. Fo.
I had it on my dinner that night:
[romaine ‘tacos’ with refried beans, chopped tomato and green onion, and avocado-sooo tasty]
And on my eggs and greens the next morning:
And on my homemade zucchini bread too:
[okay, kidding about the last one]
If you’ve never made kale chips before, they are fairly easy and consist of a few key steps. Nail these, and you are well on your way to providing yourself with the goods to curb some of your undesired snacking habits.
Blend ingredients for sauce.
Taste test sauce.
Mix with broken up kale and dehydrate.
Don’t have a dehydrator?
Not an issue. You can bake them in your oven on the lowest setting! Go ahead, get excited because now nothing is holding you back from being able to munch on these crunchy, zesty leaves 🙂
- 1 cup soaked (for at least an hour) cashews
- 1 red bell pepper
- ⅓ cup nutritional yeast
- 4 tbsp. olive oil
- juice from ½ lemon
- 1 tsp. thyme (fresh or dried)
- ¼ cup water
- 2 tsp. salt
- 2 tsp. garlic powder
- 1 tsp. cayenne pepper
- 1-1.5 bunches of kale
- Place all cheese sauce ingredients in the blender and blend until smooth.
- Wash and dry kale. Break into bite-sized pieces.
- Pour sauce over kale and mix well.
- If using a dehydrator, spread kale out onto dehydrator sheets and dehydrate at 115 degrees for 10-12 hours (until thoroughly dry)
- If using the oven, bake at your oven's lowest setting for 20-30 mins, flipping the chips over halfway through.
I’m thinking of making some berry kale chips next! What do you think?