Cheesy kale chip recipe (vegan, gluten-free)

by Dr Jocelyn Land-Murphy

This recipe came about after the boys got really excited about the kale chip samples at the New Westminster farmers market. We wanted to make a more affordable version, and find a way to use some of the kale that is exploding in our garden. This makes a great summer snack, and is packed full of nutrients. Kale is a super-food full of vitamins, minerals and antioxidants; cashews are high in protein, healthy fats, minerals; and Red Star nutritional yeast is my favourite vegan source of B-vitamins (including B12).

Yield: 4 cups

Prep time: 20 minutes (plus cooking time)

Ingredients:

• 3/4 cup cashews, soaked in water for an hour, and then drained
• 1 large bunch kale, washed and dried (we have also tried chard with pretty good results – the pic here is with chard)
• 1 clove garlic, crushed
• 2 tablespoons gf tamari or miso paste
• 2 tablespoons olive or toasted sesame oil
• 1/3 cup Red Star nutritional yeast
• 1 lemon, juiced
• 1/4 tsp Herbamare or other veggie salt (onion salt, garlic salt and celery salt are all great option)

Directions:

• preheat the oven to lowest setting (175’F)
• line baking sheets (at least two) with parchment paper
• rip leaves of kale stems, into chip-sized pieces
• blend cashews, garlic, soy sauce, oil, nutritional yeast, lemon juice and Herbamare in food processor or blender, until smooth
• In a large bowl, combine kale leaves and cashew paste, until kale pieces are evenly coated
• spread kale pieces on baking sheets, so that they do not overlap
• bake the kale until crisp and completely dry (this will take between 2-3 hours – flip over the leaves after the first hour)
• store in tupperware in the fridge
• option: these can also be made in the dehydrator, set at 50’C for 10-12 hours, flip half way through