Spicy & Cheesy Vegan Kale Chips

Ingredients

  • 1 large bunch kale

  • 1/4 cup avocado oil or olive oil

  • 2 tbsp nutritional yeast

  • 1 tbsp lemon juice

  • 1/2 tsp cayenne pepper

  • 1/4 cup raw pumpkin seeds or sunflower seeds

  • 1 jalapeno, seeded and quartered

  • salt and pepper to taste

Instructions

  • Preheat oven to 350F

  • Combine all of the ingredients, except the kale, salt and pepper into a blender, magic bullet or food processor. This is a small volume so use the smallest option for a container that you have. 

  • Blend the dressing up with a few pulses, don't over blend. It is ok that the seeds stay a bit under blended. Set aside.

  • Remove the kale from the stems, ripping it into bite size pieces. It will shrink dramatically so err on the larger vs smaller size. Place kale pieces into a large bowl.

  • Pour the dressing over the kale and combine. You want to make sure every piece of kale is covered. I use gloves and get right in there and basically massage the dressing into the kale. This step is important if you don't want burnt pieces. 

  • Lay the kale pieces out on a parchment lined pan. You will likely need 2. The kale can touch, but you do want only a single layer. 

  • Sprinkle lightly with salt and pepper

  • Transfer the kale into the oven and bake for 15 -20 minutes.Rotate the pan after 10 minutes. Keep a really close eye in the last couple of minutes, things can go to burnt real quick. Every oven is different so you may need a couple minutes less or a couple minutes more to get them crunchy, but not burnt. 

  • Remove from oven and transfer to paper towel to cool. This also allows any excess oil to come off the chips. 

  • Once fully cool, transfer to air tight container for up to 3 days.

Recipe from mealplanaddict