These delicious raw vegan Nacho Cheeze kale chips will be gone before you know it! Once these came out of the dehydrator I found I had a hard time not snacking on them anytime I was in the kitchen. Not this it is necessarily bad but I did want to save some for Nana Kwaku!
Next time you are shopping get a few extra bunches of kale and make chips. They are great for snacks as well as great to pack in your lunch. They also make a nice accompaniment to your meal.They can be made as spicy as you like.
Similar chips sell for $7 or $8 in a small little package. You can make these for a quarter of the price. I made four bunches of kale and it filled two gallon size ziploc bags.
- 2-4 bunches of green curly leaf Kale washed, de-stemmed and torn into chip-size pieces.
- 1 cup raw cashews soaked for at least one hour.
- 2 tablespoons nutritional yeast.
- One red bell pepper seeded and quartered.
- One jalapeno pepper seeded (or leave seeds for more heat).
- 1 teaspoon Himalayan crystal salt
- 1 teaspoon chipotle pepper powder. Add more for more heat
- 1 teaspoon Onion powder
- 1 tablespoon mirin or sweetener of your choice.
- 1/2-1 cup water as needed to reach creamy pourable consistency.
Place your kale in a very large bowl.
Place remaining ingredients in your high-speed blender and blend until very smooth. Add more water as needed to reach a creamy pourable consistency. You don’t want it watery but you want to be able to coat the kale.
Pour the nacho cheese sauce over the kale and toss until every leaf is well coated
Spread kale on dehydrator mesh sheets and dehydrate at 115° for 24 hours or until very dry and crispy.
Store your Nacho Cheeze Kale Chips in an airtight container.