This crisp snack doesn't actually have any cheese or dairy in it but delivers a cheesy, savory flavor in a healthy way. Watch our how-to video.
Special Diets:
Ingredients
Method
Preheat the oven to 275°F.
In a blender, purée soaked cashews, soymilk, peppers, nutritional yeast, garlic, onion granules, lemon juice and salt.
Line 2 baking sheets with parchment paper.
In a large bowl, lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets.
Make sure leaves are not stacked on top of each other, so that leaves dry and bake evenly.
Bake 40 to 45 minutes or until crisp, gently turning over about halfway through cooking.
You can also use a dehydrator to dry the chips.
Remove from baking sheets and repeat with remaining kale leaves and cashew mixture.
Cool completely, then store in an airtight container.
Nutritional Info
Serving Size
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.