Zesty Kale Crisps
Prep time
Cook time
Total time
These Zesty Kale Crisps are everything you could ever want in a chip. They're savoury, crunchy and bursting with dorito-ish flavour. But with a hefty helping of nutrients, fibre and protein, they make perfectly balanced snack that you don't need to feel guilty about.
Recipe type: Snack
Serves: 5 cups
  • 6 cups chopped kale leaves, washed, thoroughly dried (stems removed)
  • 1 Tbsp. + 2 tsp. olive oil
  • 1 cup raw cashews
  • 1 cup diced red bell pepper
  • 1 Tbsp. lemon juice
  • ¼ cup + 1 Tbsp. nutritional yeast, divided
  • ¼ tsp. each salt and black pepper
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • Pinch of cayenne pepper
  • 2 - 4 Tbsp. water as needed
  1. Preheat oven to 400°F.
  2. Spread diced peppers evenly on lightly greased baking sheet and roast for 20 minutes. Once peppers are roasted, reduce oven heat to 300°F.
  3. Place cashews in small bowl and cover with boiling water for 10 minutes.
  4. While cashews are soaking, add kale to a large mixing bowl and drizzle with 1 Tbsp. oil. Use hands to massage the oil into the kale to soften.
  5. Add cashews, roasted pepper, ¼ cup nutritional yeast, lemon juice, salt, pepper, garlic powder, paprika, cayenne and remaining olive oil to a food processor or blender and pulse into a thick paste, scraping down the sides and adding water as needed.
  6. Add mixture to the kale and toss with hands to distribute, working it in so it's thoroughly coated.
  7. Divide kale between 2 large baking sheets and spread into an even layer, making sure the pieces aren't overlapping.
  8. Sprinkle the kale with remaining nutritional yeast and bake for 20 minutes.
  9. Remove from oven, flip kale and bake for another 10 - 20 minutes, or until chips are crispy and golden brown.
*Baking time will vary based on your oven. To avoid burning, rotate the pan every 10 minutes to check for doneness the first time you make them.
**Nutrition Information analyzed using Eatracker.ca
Nutrition Information
Serving size: 1 cup Calories: 268.9 Fat: 15.9 g Saturated fat: 2.5 g Unsaturated fat: 13.4 g Trans fat: 0 g Carbohydrates: 21.2 g Sugar: 3.9 g Sodium: 57 mg Fiber: 5.7 g Protein: 14.4 g Cholesterol: 0 mg
Recipe by Erika Brown R.D. at http://www.erikabrownrd.com/recipes/kale-to-hail-or-not-to-hail/