The BEST Cheesy Kale Chips
These cheesy kale chips taste like like a mix between Doritos and nacho cheese! They are are salty, crunchy and best of all they are made with 100% whole foods! If you are feeling snack-y and craving something crunchy these kale chips are for you! Everyone will LOVE this recipe, even the kale haters! The kale is perfectly seasoned, has a light and crispy texture and all the bitterness is removed in the baking process! They are the ultimate healthy snack!
Try some of these other snack recipes:
Vegan Ranch Flavored Crispy Chickpeas
Healthy Vegan Nachos with Homemade Cheese Sauce
What ingredients do I need for my cheesy kale chips?
Kale: This is the star of the show! I used green kale in these cheesy vegan kale chips, but any kale will work here! I recommend buying a bunch of kale as opposed to the pre-bagged as these bags tend to have smaller pieces of kale, as opposed to large chip-like pieces.
Raw Cashews: The cashews are what gives these chips their creamy consistency, and make them unlike any other kale chip you have had before!
Red Bell Pepper: The pepper in this recipe adds a touch of nacho flavor you would never expect and a lovely freshness to the recipe!
Nutritional Yeast: This gives the chips their cheesy and nacho-like flavor!
Garlic & Onion Powder: What good dish goes without this duo of spices?
Apple Cider Vinegar: Adding apple cider vinegar, or ACV, into the sauce gives the chips that tangy flavor that usually comes along with cheese!
Why you’ll love these cheesy kale chips
- We make them with 100% whole foods!
- You will be eating chips in under 30 minutes!
- You will not believe how much they taste like nacho cheese chips!
- They are the BEST healthy alternative to potato chips!
- They are ultra crunchy and light!
How to make your cheesy kale chips
These vegan cheesy kale chips are finished in under 30 minutes and require just a few simple steps!
First, wash and dry your kale. Just rinse under cool water and pat dry with a kitchen towel.
Next, break up your kale into chip sized pieces, avoiding the stem and tossing it in the garbage. Make them a little larger than normal chips as they will shrink in the oven!
Time to make the nacho cheese sauce! To a high speed blender add in your raw cashews, red bell peppers, nutritional yeast, spices, apple cider vinegar and water. Blend until completely smooth. If you do not have a high speed blender you will need to soak your cashews in boiling water for 15 minutes to soften them.
Add your kale into a large bowl and add in the cheesy sauce! Use your hands to massage the sauce into the kale so all the nooks and crannies are covered!
Spread your kale out onto a lined baking tray. Make sure not to crowd the kale, as they will not crisp up. Lay them flat onto a baking tray and pop your chips in the oven at 325f for about 15 minutes so they do not burn!
Watch your kale VERY CLOSELY the last few minutes so the chips don’t burn. Kale chips are notorious for burning! To ensure this does not happed I set a timer for 13 minutes then check them every 30 seconds until they are cooked. You’ll know they are done when they have slightly browned on the edges.
Some tips from Steph
Make it nut free! You can make this recipe nut free by subbing raw cashews for hemp seeds or sunflower seeds! These options will still provide a delicious creaminess without the nuts!
Don’t crowd your kale! Make sure your kale is spread out and is not folded, otherwise they will be soft!
Make sure to use a liner for your baking tray! My first batch of the cheesy kale chips stuck horribly to the baking tray, even with a spray of olive oil! Best to use a baking sheet to be extra careful!
Use a whole bunch of kale! The pre-bagged kale will work as well, but I find they usually have much smaller pieces of kale within the bag, which is not ideal for chips!
Don’t have apple cider vinegar? You can sub it for 1 tablespoon of lemon juice!
Can I make my cheesy kale chips without nutritional yeast? You could make your kale chips without nutritional yeast although it is what gives us that cheesy flavor! If you cannot find any or simply do not have it try adding in some different spices and make a different flavor! You could try to make some cheesy spicy kale chips with some chili flakes, smoked paprika, or sprinkle in some vegan cheese!
Watch your kale closely in the oven! It is super important to keep an eye on your kale in the last few minutes! Every oven cooks differently so it is best to watch your chips for the last 2-3 minutes to ensure they don’t burn! Take them out when they are crispy and remove the smaller pieces that crisp up faster!
Storing your cheesy kale chips
Eating your cheesy vegan kale chips warm right out of the oven is the best way, but if you do have leftovers the best way to store them is on your counter in an air tight container. They may become less crispy over time, especially if you live in a warmer climate, but they will still taste amazing!
Other recipes you’ll love
Vegan Ranch Flavored Crispy Chickpeas
Healthy Vegan Nachos with Homemade Cheese Sauce
Vegan Salmon Rice Paper Dumplings
Vegan Olive Tapenade {10 min appetizer}
The BEST Vegan Ceviche with Hearts of Palm
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The BEST Cheesy Kale Chips
Ingredients
- 1 large Bunch Kale
- ½ cup Raw Cashews
- ½ Red Bell Pepper
- ¼ cup Nutritional Yeast
- 2 tsp Onion Powder
- ½ tsp Garlic Powder
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Water
- Pinch of Salt
Instructions
- Wash your bunch of kale and pat it dry with a kitchen towel.
- Rip your kale into chip sized pieces and place them into a large bowl. You'll want to make them slightly bigger than chip sized as they will shrink slightly in the oven.
- Add the rest of your ingredients into a high speed blender to make your nacho cheese sauce. Blend until completely smooth.
- If you do not have a high speed blender it is best to soak your cashews in boiling water for 15 minutes to soften them.
- Pour your cheesy sauce over your kale and massage well with your hands to ensure all of the nooks and crannies are covered.
- Spread your kale out onto a lined baking sheet. Make sure you line your sheet or the chips will stick. I tried using a spray of olive oil and the chips stuck horribly!
- Make sure to spread out your kale so the chips are not crowding or overlapping. Otherwise they will come out soggy,
- Bake your kale in the oven at 325f for 15 minutes, watching VERY CAREFULLY the last 2-3 minutes.
- Set an alarm for 13 minutes and watch them for the remainder of the time to ensure they do not burn. Kale chips are notorious for burning to make sure to watch them carefully. You'll know they are done when they are nice and crispy.
- Take out the smaller chips before hand so they do not burn. The bigger pieces may need an extra minute or two.