November 21st, 2024
Recipes
Cheesy Ranch Kale Chips
Valentina P
- Difficulty
•
- Time 35"
Crispy oven-baked kale chips with a cheesy ranch-style seasoning from blended cashews, vinegar, and a few pantry spices. Great for healthy munching.
How To MakeDiet Type: Plant-based
Shopping List
- 1/2 large bunch kale (curly or lacinto)
- 1/4 cup raw cashews (nut-free, see Note 1)
- 3 tablespoons water
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon EACH dried dill, dried parsley, and oregano
- 1/4 teaspoon sea salt
Instructions
- Step 1: Preheat the oven to 300 degrees Fahrenheit (or set up a dehydrator).
- Step 2: Rinse and dry the kale very well. Remove the thick stems from the leaves and tear the leaves into chip-sized pieces (the kale will shrink as it cooks). Set aside.
- Step 3: Blend the cashews, water, vinegar, spices, and salt with a blender (or immersion blender) until thick and pourable.
- Step 4: Massage the sauce all over the kale leaves so that each piece is coated.
- Step 5: Spread out in an even layer over a baking sheet without overlapping. You may need to use several baking sheets. Sprinkle with salt. If using a dehydrator, spread the kale evenly over several parchment sheets.
- Step 6: Bake the kale for 20 to 30 minutes, until the edges brown but do not burn. They will continue to crisp up after you take them out of the oven and let cool. If using a dehydrator, dehydrate the kale for 6 hours at 115 degrees Fahrenheit, or until crunchy.
- Serve: Enjoy. Store in an airtight container on the counter and enjoy within two days.
Recipe Notes
Note 1: Nut-free? Use raw sunflower seeds.
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Cheesy Ranch Kale Chips
PT35M 1/2 large bunch kale (curly or lacinto) 1/4 cup raw cashews (nut-free, see Note 1) 3 tablespoons water 1/2 tablespoon apple cider vinegar 1/2 teaspoon EACH dried dill, dried parsley, and oregano 1/4 teaspoon sea salt Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
