Cure your next salty crunchy craving with Cheesy Crispy Kale Chips! This delightful recipe is vegan, gluten-free, soy-free, cashew-free, and low-FODMAP, and definitely cures the salty crunch craving. Sure, you can buy a bag of kale chips at the store now, but you can get a large bunch of fresh kale from the market and make 4 times as many chips for one quarter of the cost of one bag of premade chips. Plus, you'll love the hint of smoky flavor added to these!
Cheesy Crispy Kale Chips get their cheesy flavor from nutritional yeast, and have a light and subtle smoky flavor from a touch of paprika and liquid smoke. That makes them a great vegan “bacon bit” replacement to crumble over a caesar salad, on top of crepes, or Vegan Mac and Cheese, other pastas or casseroles, and a whole lot healthier than bacon.
I forgot how much I love kale chips! When I lived in the Pacific Northwest, I’d make these regularly with success. However, when I lived in beachy So-Cal, I found the humidity there meant I had to bake them longer and store them more carefully. We can't control our humidity but these 2 things greatly contribute to our success: 1) dry your kale thoroughly before adding the topping mixture. 2) spread them out on your pans with enough space for hot air circulation to get around each leaf in the oven. And, if needed, extend the baking time in the initial phase. Finally, if you make these and they’re crispy on day 1, but soggy the next day, you can simply throw them back in a warm oven for 5 minutes and they should dry out and crisp up again.
Kale is technically low-FODMAP and a very healthy green food to include in your diet. Despite it’s status, I often have trouble digesting kale, especially when raw, as in salads. But, crisped up like this, I can enjoy kale chips, and hope you will enjoy them too! What’s your favorite chip flavor? Salt and Vinegar? Barbecue, or something else? Let me know in the comments and I’ll iterate this recipe in a flavor for you!
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