Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This takes the lovely kale chips up a notch with a sauce rubbed in and baked to deliciousness! From Luminous Vegan.

Ingredients Nutrition

  • 1 cup cashews (soaked for at least an hour)
  • 1 large garlic clove (peeled)
  • 6 baby carrots
  • 2 tablespoons nutritional yeast
  • 1 teaspoon tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons almond milk
  • salt (to taste)
  • paprika (to taste)
  • 1 bunch kale (cleaned, stems removed and leaves torn up into random chip sizesâ also make sure the leaves are dry!)

Directions

  1. Throw everything (except the kale) into a high-speed blender or food processor.
  2. Pour mixture over kale chips, preferably in a bowl.
  3. Massage the mixture onto the kale (I use my hands) so every kale leaf is coated thoroughly.
  4. Spread the leaves out on a baking pan.
  5. Bake leaves in the oven at 250* degrees F. for about an hour (until the kale leaves are crisp and the mixture is no longer moist). Every oven is different so just keep checking!
  6. Once the kale chips are done, take them out and sprinkle more paprika on top for more heat (or not) and let cool.
  7. Eat them all. Eat all the kale chips.