Spicy Vegan Nacho Cheesy Kale Chips

So some like it hot–and maybe a wee bit cheesy…

but also healthy–and crispy.

While this may seem like a rare combination, I could swear that these nacho-esque cheesy vegan kale chips are the best thing that has ever happened in my kitchen (or at least, that’s what my husband thinks!)

This is actually a newer version of my “classic” salted kale chips, but with a smoky, spicy twist and lots of flavor that would tickle the most stoic of taste buds. In other words, I’ve let those mean greens unleash their inner Doritos–without all the additives, fats, and guilty conscience!

I’ve also changed the baking temperature to as low as 90-100 degrees Celsius, letting the kale leaves slowly crisp up into perfection while maintaining their beautiful green color. So it does take more than double the time that it takes to cook the classic version, but it also doubles up the flavor.

I owe inspiration for this recipe to Anna Monette Roberts’s recipe from the blog, PopSugar. However, I’ve made a slight variation by adding in the smoked paprika and the chili paste for both a smokey whiff and a hint of spice.

These crunchy munchies may be something you would want to save for your next sports game, movie, drink, or healthy snack–or just about any time you’re craving a vegan version of crispy cheesy goodness!

And another kale chips warning: They are incredibly, truly, madly, deeply addictive! I. Cannot. Stress. Enough. On. That.

Here are a few reminders on how and why kale has such an impressive CV in the produce aisles: With a NuVal Score of 100, kale is one of the most nutrient-dense foods on the planet. It contains45 different flavonoids, which provide antioxidant and anti-inflammatory benefits. In addition, kale provides comprehensive support for the body’s detoxification system and may lower the risk of developing cancer. ” It’s also great for women, as it aids in the way estrogen is metabolized in the body, which makes it protective against breast cancer or other issues such as endometriosis and fibroystic breast disease. It’s also great for alleviating the symptoms of pms!

So how exactly is this cheesy-spicy version of kale chips good for you, and what else does it offer besides the nutritional values of the classic version?

Let’s put it this way: you’ve read all about the benefits of nutritional yeast, you head off to the nearest whole foods store, buy yourself a packet–and then what? Well, try making these kale chips with nutritional yeast, and reap the benefits of added protein, B-complex vitamins, fiber, vitamin B12 (Vegans, are you there?!), iron, potassium, selenium, and folic acid.

And remember that nutritional yeast is deactivated–so it cannot give you or worsen any candida infection!

Another great ingredient added here in this version is cashew, which is great for you because it is an excellent source of copper, manganese, magnesium, phosphorus, and even vitamin K.

Ingredients:

1 big bunch of kale (preferrably curly kale, but Tuscany or Flat-Leaf kale would also do)

1 tsp smoked paprika

1/2 tbsp chili paste

2 tbsp rapeseed (canola) oil

3/4 cup nutritional yeast

2 garlic cloves

2 tbsp soy sauce or tamari

Juice of 1/2 lemon

2 tsp mustard

1/3 cup raw, unsalted cashews

Preparation:

1. To make the coating paste, mix all the ingredients (except the kale) in a food processor until they form a thick paste.

2. Set the oven on heat as low as 90-100 degrees Celsius.

3. Wash the kale and remove the stems (they can be quite bitter), and separate the leaves from any hard veins (they can be bitter too).

4. Make sure you dry them well. Very well.

5. Rub the kale leaves with the paste, coating them as much as you like.

6. Line the kale leaves onto a baking tray, and put them in the oven. Let them bake for around 25-30 minutes.

Enjoy the crispy goodness!

Roula 🙂