Nacho Cheese Kale Chips
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5
Nacho Cheese Kale Chips
Description
This recipe prepares kale chips by removing the stiff stems and massaging a thick, nacho-flavored paste into the large kale leaves. The paste combines tahini for creaminess, lemon juice for brightness, grapeseed or olive oil for moisture, sriracha for heat, nutritional yeast for a cheesy umami flavor, and sea salt for seasoning. The leaves are arranged in a single layer on baking sheets and baked slowly at 200 degrees Fahrenheit for one hour, then flipped and baked again for 45 minutes to an hour until crispy.
The baking process dries the kale leaves, maintaining their shape while transforming them into crunchy chips with a roasted, slightly spicy, cheesy flavor. These can be eaten as a snack or appetizer offering a vegetable-based alternative to traditional nacho chips.
Ingredients
- 2 curly kale large heads
- ¼ cup tahini
- ¼ cup lemon juice
- 1/3 cup grapeseed oil or olive oil, in tablespoons
- 2 teaspoons sriracha or to taste
- ½ cup nutritional yeast brand Bob’s Red Mill
- ¼ teaspoon salt sea salt
Instructions
- Preheat your oven to 200 degrees F.
- Rinse all of the kale leaves and pat them dry with a paper towel. Remove the leaves from the stems, keeping the leaves large. Discard the kale stems, feed them to your dog, or put them in smoothies.
- In a small bowl (or blender), combine the remaining ingredients and mix until a thick paste is formed.
- Use your hands to massage the "nacho cheese" mixture into the leaves, covering both sides. Place leaves in a single layer on two large baking sheets.
- Bake for 1 hour, flip the leaves, then bake for an additional 45 minutes to 1 hour.
- Snack to your heart's delight!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 56kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.