Best Nacho Kale Chips Recipes

NACHO KALE CHIPS

Nacho Kale Chips image

These are uber kid-friendly. It's a great way to get extra vitamins (especially B-12 from the nutritional yeast) and protein (cashews, nutritional yeast) into tots. They taste like Doritos. Yum, yum, yum!

Provided by Serah B.

Categories Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch kale
1 cup cashews, soak for a few hours
1/4 cup lemon juice
1/3 cup nutritional yeast
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder

Steps:

Remove hard stalks from kale and set aside in a mixing bowl.
Add remaining ingredients to blender and process until smooth, adding a little bit of water or more lemon juice if needed.
Pour sauce over kale and mix until evenly coated.
Lay out on parchment paper and dehydrate on low for about 10 hours, turning over halfway through--OR bake at 300F for 30 minutes, flipping over halfway through.

Nutrition Facts : Calories 283.5, Fat 17.7, SaturatedFat 3.4, Sodium 842.9, Carbohydrate 25, Fiber 6.7, Sugar 2.2, Protein 13.7

ZESTY NACHO KALE CHIPS

Zesty Nacho Kale Chips image

These low carb kale chips are paleo and vegan. Not to mention just about the tangiest, tastiest, healthiest snack around!

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 large bunch kale
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp sea salt
1/4 tsp pepper
1/8 tsp cayenne
1/4 cup avocado oil
1/4 cup Bob's Red Mill Nutritional Yeast
Additional salt if desired

Steps:

Preheat oven to 350F. Trim kale from hard stems and cut or tear into 2 inch pieces. Wash and dry thoroughly (I suggest a salad spinner).
In a small bowl, combine chili powder, garlic powder, cumin, sea salt, pepper, and cayenne.
In a large bowl, toss kale with avocado oil. Sprinkle with spice mixture and nutritional yeast. Toss well to combine. Don't be afraid to press kale up against sides of bowl to make the spices and yeast adhere.
Spread in a single layer on one or two baking sheets (you can line them with parchment, but I find the kale gets crispier if I just do it right on the pan). Make sure kale pieces aren't too clumped together so that they crisp up properly. (you may need to work in batches).
Bake 10 minutes and then turn off oven and let stay inside until crisp, another 2 to 5 minutes. Remove and let cool, and repeat with any remaining kale. Add more salt if desired.

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