Easy Cheesy Vegan Kale Chips

These super crunchy, savory, homemade cheesy vegan kale chips are oven-baked, easy to make, and much more cost-effective than store-bought versions!

Ingredients

Kale chips are a constant pantry staple in our house. And though we've had some delicious store-bought options, with the amount we consume, they'd be an expensive habit.

It's remarkable how vegan cashew cheese in this recipe transforms leafy greens into such addictively crunchy and flavorful kale chips.

The cashew cheese sauce we coat raw kale in before cooking offers an intense cheesy flavor to these chips.

To make the vegan cashew cheese, we recommend soaking raw cashews in room-temperature water for up to 3 hours. This soaking softens the nuts up so they blend into a smooth nacho-cheese like consistency.

Then, add a hit of nutritional yeast and other savory spices like garlic and paprika. The result is a wonderfully savory vegan cheese sauce you might start putting on everything. It would go especially well on our loaded vegan black bean nachos!

We also add a bit of turmeric to give the vegan cheese sauce an anti-inflammatory boost and the classic yellow color that signifies cheesy goodness. The spice factor is totally up to you.

Hit the cashew sauce with a squeeze of sriracha, a dainty pinch of cayenne, or abstain all together. Either way, you'll have a delicious sauce for your cheesy vegan kale chips.

Oven vs. dehydrator

We originally made these cheesy kale chips in our dehydrator. We love this appliance because it always gives the delicious, crispy result we look for in our favorite chips.

It's also a great way to preserve fruits and veggies before they pass their prime. You can make a million different types of dried fruits and chip-ified veggies in a dehydrator. All it takes is a little patience as the machine does the work!

Of course, we realize that not everyone has a dehydrator on hand.

Luckily, a dehydrator-less home won't stop you from enjoying this crunchy, cheesy vegan snack! You can easily whip up some wonderfully crunchy vegan kale chips using a normal oven set to low temperature.

Bonus: they won't take as long to crisp up as they do in the dehydrator. The low and slow temp of the dehydrator requires an overnight grace period before you can enjoy your cheesy vegan kale chips.

The key to the crispiest chips, as with anything in the oven, is to spread the kale out as much as possible. Overlapping and piled on top of each other, the kale pieces will create steam as they cook.

As a result, your "chips" will turn out soggy and sad. Keep things crunchy by taking full advantage of your oven and spreading out.

It might require all the baking sheets you own. But you'll be glad when you crunch into a satisfyingly cheesy kale chip rather than a limp leaf!

More vegan snack recipes you'll love:

• Za'atar Spiced Crispy Chickpeas
• Zucchini Carrot Muffins
• Tofu & Vegetable Collard Green Wraps
• Baked Banana Protein Bars via Fit Mitten Kitchen
• Edible Cookie Dough Bites

If you make these cheesy vegan kale chips, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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