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–+ servings
Kale chips with sesame seeds in a white bowl on rustic wooden table.
Lexi

Homemade Crunchy Kale Chips Two Ways

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These super crunchy, savory, homemade cheesy vegan kale chips are oven-baked, easy to make, and much more cost-effective than store-bought versions!
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Prep Time 2 hours
Cook Time 10 hours
Total Time 12 hours
Servings: 6
Course: Snacks
Cuisine: American
Calories: 424
Ingredients Method Nutrition

Ingredients
  

  • 2 cups raw, unsalted cashews soaked in room temp water for 2 hours
  • 1 ½ red bell peppers quartered
  • 2 cups cherry tomatoes
  • 2-3 tablespoons olive oil
  • salt and pepper to taste
  • 10 cups curly kale 2 big bunches, de-stemmed and roughly chopped
  • ⅓ cup hemp seeds
  • ¼ cup lemon juice
  • ¼ cup nutritional yeast
  • 4 teaspoons agave syrup
  • ½ tablespoon fine kosher salt
  • 2 teaspoons chili powder
  • ¾ teaspoon cumin
  • ¾ teaspoon turmeric
  • ¾ teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 pinches cayenne or a touch of sriracha (optional)
  • 2-3 tablespoons sesame seeds

Method
 

  1. Soak the cashews in room temperature water for 2-3 hours to soften. Drain and rinse.
  2. Preheat oven to 375°F.
  3. Place quartered peppers on a baking sheet along with the cherry tomatoes. Drizzle olive oil over the peppers and tomatoes, season with salt and pepper, and toss gently to coat well. Roast for 25-30 minutes or until the peppers start to blacken and skin starts to pull away. Remove from oven and cool until you can remove the skins easily with a fork. Remove all pepper skins.
  4. Wash kale and pat dry with paper towels. 
  5. Add the cashews, roasted peppers and tomatoes, hemp seeds, lemon juice, nutritional yeast, agave, ½ tablespoon salt, and all spices to a blender. Blend until smooth and creamy, taste and adjust seasoning. For some heat, add cayenne or sriracha to taste. 
  6. Put kale in a large bowl along with 1 ¼-1 ½ cups of cashew sauce, and massage until well coated.  Add more sauce as needed. 
  7. Spread dressed kale onto dehydrator sheets and sprinkle with salt and sesame seeds.  Dehydrate overnight. Store kale chips in airtight container for up to 1 week.
  8. If you don't have a dehydrator, you can bake the kale chips at 200 F for 45 minutes - 1 hour. NOTE: they may not get quite as crispy. We suggest stirring every 15 minutes to make sure they get evenly crispy.

Nutrition

Calories: 424kcalCarbohydrates: 27gProtein: 15gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gSodium: 624mgPotassium: 676mgFiber: 5gSugar: 10gVitamin A: 5192IUVitamin C: 88mgCalcium: 161mgIron: 6mg

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