Kale. So trendy right? Well kale is actually pretty darn good for you. And kale chips can be delicious – if you make them right.
These kale chips are bold, hearty, and satisfying. Cashew butter gives them some protein, healthy fats, and staying power, and the nutritional yeast makes them a B-vitamin gold mine. Taco seasoning just gives them a zesty, addicting, almost Dorito-like quality.
If you don’t have cashew butter, you can sub almond or peanut butter, and if you don’t have nutritional yeast, you can try parmesan or grated cheddar, with slightly different taste outcomes.
High in fiber, protein, vitamins, minerals and deliciousness, this is an addictive snack healthy enough to munch on all day long.
Zesty Nacho Kale Chips
Ingredients
Instructions
Preheat oven to 300ºF. Wash and dry kale, then chop into bite-sized pieces. You can also buy pre-washed, pre-cut kale (Trader Joe’s has some) and skip this step.
Place kale in a bowl. If making your own cashew butter, pulse cashews in a food processor or blender until a smooth past forms. Drizzle with cashew butter and toss kale, ensuring all pieces of kale are lightly coated.
Add taco seasoning and 1/2 of nutritional yeast and toss again.
Spread onto a parchment-lined or lightly greased baking sheet (make sure the pieces of kale don’t overlap or they’ll be wilty) and place into the oven. Bake for 15 minutes.
Flip kale using a tongs or fork and bake until crispy, another 5-10 minutes.
Remove from the oven and allow to cool completely before enjoying (don’t skip this step, they firm up a bit while cooling for that addicting crunch).