Sunday, July 12, 2015

Vegan Cheesy Kale Chips

Disclaimer: these are the bomb.com.

I'm not a newbie to kale chips. However, they are not usually my favorite on-the-go snack, and I prefer kale in salad or smoothies.  Check back to posts of my Garlicky Kale Salad and Green Pancakes to find out more ways to use kale in your cooking!

Why should you care about kale?  Kale is a powerful detox agent with risk-lowering benefits for cancer and special antioxidative effects.  In addition, it is rich in Vitamin K, Vitamin A, Vitamin C, copper and manganese, helping to support the endocrine, immune, nervous, musculoskeletal, integumentary and reproductive systems.  Kale contains very little fat, but the fat it does contain is rich in omega-3 fatty acids like alpha-lipoic acid, which is super beneficial for your blood sugar and health.  Studies on alpha-lipoic acid have shown it can also help to decrease peripheral neuropathy and/or autonomic neuropathy in diabetics.

So I was determined to recreate one of my favorite treats from Whole Foods and other healthy food stores: cheesy kale chips!  Anyone who has bought these from the store knows these are no cheap meal.  One package has usually just 2 or 3 servings and ranges in price from $5-$7 (or more!).  Dang!

With just a few kitchen staples, you can make these yummy snacks yourself and save yourself a few dollars, as well as know the source of your ingredients.

Give these cheesy kale chips a try and enjoy (and don't feel bad for eating them all!)!

Vegan Cheesy Kale Chips (GF, DF, soy-free, vegan, paleo, whole 30)

2 bunches organic kale (washed and dried, stems removed, torn into bite-sized pieces)
1/3 cup organic tahini
1/2 cup organic almond butter
1/3 cup nutritional yeast flakes
1/2 cup apple cider vinegar
1 lemon, juiced
2 tbsp EVOO or macadamia nut oil
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp coconut aminos (optional but I use)
1/2 tspn minced garlic
dash of himilayan sea salt
dash of onion powder

Preheat oven to 175 degrees.  Mix all the ingredients into a blender and process on low for 30 seconds or until well blended.  Put into large mixing bowl.  Add kale to mixing bowl and coat pieces with cheesy mixture until all are coated.  Place kale chips onto parchment paper-lined baking pans.  Make sure to spread the kale leaves out so not in big clumps. Bake for 3 to 3 1/2 hours until the chips are dry and crispy (you may also use a dehydrator here instead of the oven if you wish and follow the dehydrator's instructions).  Eat right away or store in air-tight container.



Blessings,

Lindsay

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