Remember those Cheetos commercials where the cheetah turns the dial from “cheesy” to “very cheesy” to “dangerously cheesy”? Well, we’re about to turn that dial all the way up on these vegan kale chips…
Now I know what you’re thinking: “Does the internet really need another Kale chip recipe?!” Why yes, in fact, it does. You see, I’ve been experimenting with my own secret recipe for a while, and it’s so addictive that I had to share it with you. Not only is the sauce dangerously cheesy but I also nailed down the right temperatures and baking time to make these crispy snacks easy to prepare with nothing but a baking sheet and an oven (no $700 dehydrator needed).
Makes 4 servings
- 3 tablespoons tahini
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- water (as needed)
- 4-6 large kale leaves
Preheat the oven to a low setting of 225º F.
In a small mixing bowl prepare the cheesy sauce. Stir together the tahini, nutritional yeast, salt, and lemon juice. The “nooch” (nutritional yeast) will quickly absorb the liquid and you’ll want to add more water until the sauce has a nice flowing consistency, much like a salad dressing.
Prepare the kale. For best results, you’ll want the pieces to be about the size of large potato chips. I like to rinse the kale thoroughly then give it a spin in my salad spinner to remove all the moisture (paper towels will work, but not quite as well). Then, tear the leaves off of the stalk into pieces about 3 inches wide. You do not want to include the center stalk of the kale leaf on your chips, it becomes virtually inedible when baked.
When you have enough kale pieces (about 25-30), add them to a bowl and pour the sauce over top. Use clean hands to toss until the leaves are evenly coated with the sauce. Then, transfer them to a baking sheet that is either 1) covered with parchment paper, or 2) lightly spread with vegetable oil.
Bake at a very low temperature of 225º F for 25-35 minutes. The chips are done when completely dried out and crispy, but before they start to brown around the edges. I like to check on them after 20 minutes, rotate the baking sheets, and possibly remove some of the chips towards the edges which cook faster. When done, store in a zip-top bag for several days (they won’t last that long).