Mar 14

Kale Crisps (vegan cheese flavour)

kale_crisps

Kale has been very popular for the past 2-3 years, and I think it has 2 main uses: pesto and crisps.

Being part of the brassica family, kale is as healthy and super as it gets, and turning it into super crunchy snacks is the best thing you can do with it! These are irresistible to adults and children alike, they taste kind of cheesy but are dairy free.

The main ingredient in the recipe is PATIENCE, as it takes quite a long wait before you can actually eat them.
The recipe itself is incredibly easy, it might look like you’re preparing a lot of it but it will disappear in no time once it’s ready.

Just remember to soak your cashew nuts in advance and keep checking the oven, ready?

Ingredients for Kale Crisps:

160 gr of curly kale (which becomes about 120 gr without the stalks)

80 gr cashew nuts, soaked in hot water for at least 2 hours

1 tablespoon nutritional yeast flakes

1 teaspoon of lemon juice

good pinch of salt

1 tablespoon of water

First prepare you kale, wash it and trim off the stalks, shred it into bite size pieces and lay on an oven tray in one layer, they will shrink later on but they still need to be laid in one layer!.

For the “vegan cheese” mix, drain the cashews and put them along the rest of the ingredients in a blender and chop until you have a spreadable cream, add some water if you need but only a teaspoon at a time, you don’t want a loose cream!

Switch the oven on at 70 degrees (fan), or 80 static.

Get a teaspoon of mixture and drop it on the kale, then mix with your hand until there are no big lumps of mix, add more if you think it needs it *

Put the tray in the oven and check every 10 minutes, there will be condensed steam on the oven door, so open and mop it up with some kitchen paper (see, you will have a healthy snack and a clean oven door!).

It took my crisps 1 hour and 20 minutes to get ready, but check every 20-30 minutes and move them around the tray a bit, you will see when they’re ready as they will be very dry and crispy.

Once ready, get the tray out of the oven and transfer in a lidded container.
Should they get a bit soggy, pop them in the oven for a couple of minutes to revive them.

*The recipe makes more than double the quantity you need but this cashew spread is delicious and you can eat it on toast, crackers or prepare more crisps, it keeps well in the fridge for a few days.

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