Cheesy Kale Crisps

Name: Cheesy Kale Crisps
Cuisine: American
Ingredients: 1 bunch red kale, thick stems removed; 1/2 cup raw cashews, soaked for 3 hours and then drained; 1/2 cup roasted red bell pepper (see page 9), or store-bought; 3 tablespoons nutritional yeast; 1 teaspoon rice vinegar; 1 teaspoon white miso paste; 1/4 teaspoon ground turmeric; 1 teaspoon smoked paprika

2 steps

Updated at: Thu, 17 Aug 2023 08:45:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories162.5 kcal (8%)

Total Fat9.5 g (14%)

Carbs13.1 g (5%)

Sugars2.8 g (3%)

Protein8.6 g (17%)

Sodium154.5 mg (8%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 bunchred kale

thick stems removed

½ cupraw cashews

soaked for 3 hours and then drained

½ cuproasted red bell pepper

or store-bought

3 tablespoonsnutritional yeast

1 teaspoonrice vinegar

1 teaspoonwhite miso paste

¼ teaspoonground turmeric

1 teaspoonsmoked paprika

Instructions

Step 1

Wash the kale leaves well and then tear or cut any large leaves into 2-inch pieces. Dry the kale pieces in a salad spinner or a clean dish towel. Once the kale is very dry, transfer it to a large bowl and set aside. Preheat the oven to 350F. Line two large baking sheets with silicone mats and set aside.

Step 2

In a food processor or high-speed blender, combine 2 tablespoons of water and the remaining ingredients and process until smooth. The sauce should be thick enough to coat the kale. If it's too thick, add a little more water, 1 tablespoon at a time. Pour the sauce onto the kale and toss to coat, massaging the sauce into the leaves. Arrange the kale in a single layer on the prepared baking sheets and bake for 20 minutes. Remove any pieces that are crisp and turn over any that have not yet crisped before returning the trays to the oven for 2 to 5 minutes longer, or until the remaining kale pieces are crisp. Be sure to watch so they don't burn. Set aside to cool completely before eating.