"cheezy" kale chips

Oh the kale chip. We were not properly introduce until about a year ago - at VegFest in Baltimore. It was at this event I had my first kale chip - Brad's Raw Nacho Cheeze Kale Chips, freakin' a they were good!

The only problem with store bought kale chips- they are expensive and I can eat a whole package in one sitting- this very quickly did not become a very realistic "everyday" afternoon snack.

My new (somewhat) frugal self got to work. Unfortunately I do not have a dehydrator so these are not "raw" kale chips, but they are still darn tasty. I was inspired by Brad's Raw Kale Chips Nacho Cheeze flavor - I wanted to make a similar cheezy kale chip with a bit of heat. The flavor base is made up of nooch, garlic, chipotle seasoning*, cashews, paprika & salt. Once you have all the spice measured out the recipe comes together pretty quickly - these are baked for an extended period of time at low heat, I would recommend making a batch of these and a batch of this granola at the same time since they both bake at the same temp.

Let me tell you, these kale chips are addicting. The only downside to these - they are best eaten the day they are made. They loose their crisp the following day - but if you love kale chips as much as I do you will not have any problem polishing a batch off in a day.

Do you LOVE kale chips?

Have you made them in the oven, any tips on how to keep them crispy crunchy for more than a day when baked?

"Cheezy" Kale Chips
makes 1 sheet pan worth

you will need:
1 large bunch of kale, stems removed & leaves torn into bite size pieces (about 12 stems)
1/2 cup raw cashews - soaked

2 tbsp nutri yeast

2 tsp smoky paprika chipotle seasoning*

1/2 tsp salt
1/2 tsp garlic granules
1/2 tsp paprika

1 tbsp fresh lemon juice

2 small cloves of garlic

4-6tbsp water

*make your own version by combining the following:
1 tsp smoked paprika
1/4 tsp cumin
1/4 tsp sugar
1/8 tsp garlic powder
1/8 tsp chipotle powder

assembly:

pre heat oven 200* - bake up to 1 hour, checking in at the 30 minute mark

In a food processor fitted with an s blade process cashews through water - add 4 tbsp of water and continue to add 1 tbsp at a time until a spreadable paste is formed.

Place the torn kale pieces in a medium bowl. Pour the cheeze sauce over the kale and massage until all kale pieces are well coated. Spread kale pieces in one layer on a parchment lined rimmed baking sheet.

Bake up to 1 hour checking at the 30 minute mark and then again every 15 minutes, turning and tossing the kale. Bake until kale chips are crispy and dry.

Remove from oven and enjoy- best eaten the day they are made!

Enjoy!

Yum