Chili Cheeze Kale Chips
If you have a dehydrator, making your own kale chips is easy, and you don’t have to be afraid of burning them like you might cooking them in an oven. The dehydrator gets them nice and crispy as well because it removes all of the moisture. Today I am sharing my favorite flavor of kale chips with you all, my chili cheeze kale chips! I say cheeze, because they don’t actually contain any cheese, but taste like they do! I use a mixture of cashew butter, and nutritional yeast to create a cheese like flavor without using any dairy. This also makes them more shelf stable. I add in some chili powder and garlic and they are super delicious! If you are looking for a healthier chip like snack, these are a great alternative!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a large bowl, whisk together the cashew butter, water, nutritional yeast flakes, chili powder, garlic, chipotle powder, and sea salt until smooth. Add half of the kale and massage in with your hands. Add the other half and do the same until it is all coated with the sauce and it has shrunken down somewhat.
- Add the kale to lined dehydrator trays, spreading it out evenly in one layer.
- Dehydrate for 24 hours at 115F degrees or until the kale is completely crispy.
- Remove from the dehydrator and enjoy! Keep in an airtight container.
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- Heart Healthy