Nacho Kale Chips
Get ready to elevate your snack game with these irresistibly crispy and flavor-packed Nacho Kale Chips! Perfectly seasoned with a creamy cashew-based coating infused with zesty lemon juice, smoky paprika, and a medley of bold spices, these guilt-free chips deliver all the cheesy, tangy satisfaction of nachos without the dairy. Made with nutrient-rich kale and baked to crunchy perfection, this easy recipe comes together in just 40 minutes, providing a wholesome, vegan, and gluten-free alternative to traditional chips. Whether you're meal prepping for the week or need a quick party snack, these addictive kale chips are a crowd-pleasing treat that pairs perfectly with your favorite dips or stands deliciously on their own.
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Ingredients
- 1 large bunch kale
- 0.5 cup raw cashews
- 0.25 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon chili powder
- 0.25 teaspoon sea salt
Directions
Step 1
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
Step 2
Wash the kale thoroughly, remove the tough stems, and tear the leaves into bite-sized pieces.
Step 3
Pat the kale leaves completely dry with a clean kitchen towel or paper towels.
Step 4
In a blender or food processor, blend together the raw cashews, nutritional yeast, lemon juice, water, smoked paprika, garlic powder, onion powder, chili powder, and sea salt until a smooth, paste-like consistency is achieved.
Step 5
Transfer the kale pieces to a large mixing bowl and pour the cashew mixture over the kale.
Step 6
Using your hands, gently massage the mixture onto the kale leaves, ensuring each piece is evenly coated.
Step 7
Spread the coated kale pieces in a single layer on the prepared baking sheets, avoiding overlapping pieces to ensure even cooking.
Step 8
Bake the kale chips in the preheated oven for 20-25 minutes, flipping them halfway through, until crisp but not burnt. Keep a close eye on them during the last few minutes to prevent overcooking.
Step 9
Remove the baking sheets from the oven and allow the kale chips to cool for a few minutes—they will crisp up further as they cool.
Step 10
Serve immediately or store in an airtight container at room temperature for up to two days.
Nutrition Facts
| Serving size | 427.3 grams (427.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 486 |
| Total Fat 29.50g | 38% |
| Saturated Fat 5.00g | 25% |
| Polyunsaturated Fat 2.00g | |
| Cholesterol 0mg | 0% |
| Sodium 777mg | 34% |
| Total Carbohydrate 39.60g | 14% |
| Dietary Fiber 16.60g | 59% |
| Total Sugars 6.80g | |
| Protein 22.40g | 45% |
| Vitamin D 0IU | 0% |
| Calcium 798mg | 61% |
| Iron 10mg | 54% |
| Potassium 1605mg | 34% |
Source of Calories