Red Meat Allergy Friendly Vegan Cheesy Kale Chips
Total time35 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
4 servings
- 1 large bunch curly kale (about 8 oz), stems removed, leaves torn into 2-inch pieces
- ½ cup raw cashews, soaked in water for 2 hours then drained
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ¼ cup water
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Soak the cashews in enough cold water to cover by 2 inches for 2 hours, then drain and rinse well.
- 2
Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
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