Although this easy kale chip recipe has no cheese and is not fried, the taste is remarkably like Doritos.
The recipe was shared with me by Cole Miller of Santa Ana, CA and produces by far the best kale chips I have ever tasted. I honestly prefer them to bagged snacks. See if you agree.
RECIPE “CHEESY” KALE CHIPS Ingredients:
1 large bunch of kale
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped 3-4 tablespoons fresh squeezed lemon juice
1 Jalapeno pepper
2 Tablespoons nutritional yeast (not to be confused with Brewer’s yeast)
1/2 teaspoon Himalayan sea salt
Preparation: Rinse the kale and spin dry. Remove the stems and tear into bite-size pieces. Let the kale air out as much as possible before coating. Blend the ingredients for the cheesy seasoning in a blender until smooth.
Mix kale and seasoning in a large bowl and mix well using your hands to ensure the leaves are well coated. Place the kale on the dehydrator trays. Dehydrate at 118 degrees overnight or until coating is dry. Slide onto mesh screens and dehydrate until totally crispy.
To use an oven, preheat to 200°F. Spread kale pieces on parchment-lined baking sheets and bake for 45 minutes or until crunchy.