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Move over, potato chips, your nutritious cousin is taking over. Seriously, my kids eat these straight off the baking sheet. I sprinkle them with any type of seasoning or drizzle with this cashew butter that tastes like melted cheese.
1 cup raw cashews (soaked in water overnight, drained)
1 small red pepper, diced
2 teaspoons Gefen Garlic Powder
1 teaspoon mustard powder
1/8 to 1/4 teaspoon cayenne pepper, according to your preference
1 tablespoon nutritional yeast (optional)
1/2 teaspoon Manischewitz Kosher Salt
2 to 4 tablespoons water, as needed (start with 2 tablespoons)
1 bunch kale, rinsed and dried well (about 10 ounces)
nonstick cooking spray, such as Glicks
1/2 teaspoon Manischewitz Kosher Salt
seasoning of choice, such as: crushed red pepper, onion powder, seasoning salt, Parmesan cheese, Gefen Minced Garlic, nutritional yeast, etc.
In a blender, puree all sauce ingredients. Blend until smooth and creamy, adding up to two tablespoons more water if needed to achieve a cheese sauce consistency.
Preheat oven to 275 degrees Fahrenheit.
Remove and discard the thick stems of kale and tear leaves into large pieces. Spread leaves in a single layer on two large cookie sheets. Pour some of the cheese sauce over kale and massage with your hands until fully coated.
Cook for 30 minutes until crisp, flipping halfway through cooking.
Alternatively, spray kale with nonstick cooking spray to coat lightly. Sprinkle with salt and any seasoning of your choice. Bake just until the kale chips are crisp but not browned, 30 minutes.
Cool and drizzle with cheese sauce.
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