Easy oil-free kale chips with a vegan “cheese” sauce made in just eight ingredients! Perfect for a nutritious snack– you won’t be able to eat just one!
I’m writing this post in a different spot, friends.
Harper is to my right and the window is to my left and I’ve got my new Apple Music weekly playlist going.
Why am I telling you this?
Well, I’ve been working lately on trying to increase my productivity and creativity.
It seems like the sweet spot (for me) is a delicate hybrid of routine and change.
This means lugging my laptop to new locations to hopefully see things (eats) in a new perspective.
Kind of like these kale chips.
A classic, right?
Yes, but I bet you’ve never had them quite like this– with a salty sweet Miso Twist!
These “Cheezy” Miso Kale Chips are so easy to blend up with only eight ingredients and even easier to watch disappear with one hand.
Do You Remember Your First Kale Chip?
Do you remember your first Kale chip?
I bought a bag at Whole Foods a few years ago and ate them in total awe.
Like, hey, kale, how’d you get that perfect crunch and seductive seasoning?
My first homemade kale chips were shrunken and overdone, sort of resembling raked leaves in the autumn.
Since then I’ve made major strides to make them taste (and look) better than crumbled yard work.
These chips are crunchy, cheesy, and habit forming.
Unlike the store-bought ones that have a bittersweet end at the bottom of the bag (and maybe a desiccant that I ALWAYS worry about eating even though I know I didn’t) you can make these kale chips on repeat from the comfort of your own home.
And you can make as many as you want.
All you need is copious amounts of fresh kale, cashews, miso paste, and nutritional yeast.
What You Need to Make “Cheezy” Miso Kale Chips
Here’s what you need to make them:
- cashews
- nutritional yeast
- your favorite spices
- Eden Foods Shiro Miso
- lemon
- Himalayan sea salt
- black pepper
- garlic powder
- curly kale
That’s it!
Miso Makes the Best Kale Chips
The mixture of nutritional yeast and cashews give these cashews that “cheezy” flavor minus the dairy.
To compliment all of that “cheeziness”, I added in a spoonful of Shiro Miso!
This miso is sweetest, light, and has half the sodium of other miso with good for you probiotic digestive enzymes!
Miso adds a bit of salty sweetness that pairs perfectly with cashews, lemon, and nutritional yeast seasoning.
You can add a pinch of salt and pepper to finish them off, but I found the Shiro Miso alone makes these chips perfectly salty for my taste.
Add in your favorite spice seasoning, if desired, or enjoy them plain Jane by following my basic seasoning below.
Tips & Tricks for the Best Kale Chips
Here are a few of my take-aways to get that perfect kale chip every time.
Low temp baking. I indicate the temperature below– this is key! Higher temps will burn the kale chips to a literal crisp.
Use large leaf “chips”. The bigger the better! The kale shrink significantly in the oven, so try using very large leafs to achieve bigger chips. You can always break them into pieces later if you find them too large.
Use curly kale. I found the that curly kale as opposed to flat leafed kale does a better job at absorbing the cashew mixture. It’s all of those nooks and crannies that were made to cling to seasoning!
Massage with your hands. If you’re a hands on person you’ll love this! Really get in there and make sure that every leaf is covered. I like to wipe off any extreme excess so the chips aren’t weighed down when baking, but a little clump-age creates the most beautiful cheesy chunks…wink wink.
Flip chips. 1-2 times to ensure baking.
Enjoy!
How to Serve “Cheezy” Miso Kale Chips
Enjoy these Kale Chips for a delicious savory veg-packed snack!
I love mine dipped in hummus or guacamole, but they’re wonderful as is, too.
Leftovers keep for a few days in an air-tight container but I recommend rallying with some leafy green eaters and downing them in the first day or two to enjoy them at their freshest (and crunchiest!).
Enjoy!
More Healthy Vegan Snacks
I Want to Hear From You
If you make this “Cheezy” Miso Kale Chips recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
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XO Lauren
“Cheezy” Miso Kale Chips
- Total Time: 1 hour
- Yield: 4-5 cups
- Diet: Vegan
Description
Easy oil-free kale chips with a vegan “cheese” sauce made in just eight ingredients! Perfect for a nutritious snack– you won’t be able to eat just one!
Ingredients
- 3/4 cup raw cashews
- 1/3 cup nutritional yeast
- 1/2 TBSP your favorite spice (optional– I left mine plain!) (ideas are curry, cumin, chili powder, etc.)
- 1 TBSP Eden Foods Shiro Miso
- juice from one lemon, squeezed
- pinches of salt and pepper
- 1/4 tsp garlic powder
- 2–3 bunches curly kale
Instructions
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- Add all of the ingredients (except the kale!) to a high-speed blender and process until it’s smooth and creamy, scraping down the sides as needed to reincorporate. It should be thick and saucy. Some chunks of cashews are OK.
- Wash and pat kale dry and break the leaves into very large chip pieces (they shrink a lot!).
- Add the kale to a large mixing bowl and then pour/spoon in the cashew sauce. Massage the kale with your hands until all of the leaves are well coated.
- Sprinkle the spice mixture onto the kale (if using) and toss with hands to distribute, working it into the grooves so it’s thoroughly coated.
- Divide the kale between two large baking sheets and spread it into an even layer, making sure the pieces aren’t overlapping to ensure crispiness. (You may need to bake them in several batches like I did!)
- Sprinkle the kale with another 1-2 TBSP nutritional yeast (optional) and bake it for 30 minutes. Then remove from oven and toss/flip kale to ensure even baking.
- Bake the kale for 10-15 minutes more, or until the chips are crispy to the touch. If your chips are still wet with the cashew mixture, spread them even further apart and bake another 10-15 minutes, watching closely to ensure that they don’t burn.
- Allow the kale chips to cool slightly before serving.
- Once the chips are completely cooled, store the leftovers in a large airtight bag or container for 2-3 days, though they’re best enjoyed fresh.
Notes
Recipe adapted from This Rawsome Vegan Life and Minimalist Baker
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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