Easy Cheesy Kale Chips
Cheesy and healthy!? You’ve got my attention. We used to make kale chips with salt, nutritional yeast, and a quick spritz of oil, but we wanted an oil free cheesy kale chip recipe that would taste great. One day we were dipping our cauliflower in Notcho Nocheez, and I thought, ‘hey, wonder if this would work on kale chips?’ and a tasty and healthy snack was born. These easy cheesy kale chips need to be in your vegan snack rotation.
Easy Cheesy Kale Chips
We used freshly washed and destemmed curly kale for this recipe (again, and again). But we’d love to hear if you try different kale. For this recipe, I washed the kale when we got home, but let it dry out, from the washing, in the fridge in our salad spinner. This method yielded tender, yet dry kale pieces, so that the Notcho Nocheez would stick.
For our cheesy kale chips, we used the Tangy and Mild Notcho Nocheez. We dolloped in a few tablespoons and massaged it into the kale, ensuring a nice even thin coating – the thicker the coating, the less crispy it got in the oven. Notcho Nocheez has an original (the cheesiest), and a hot version that we know would be delicious, as well. We love sharing Notcho Nocheez and appreciate that they send us samples of their cheez spreads. Use Code “VegInspired” when you order!
We preheated our convection oven to 250 degrees Fahrenheit, lined our favorite baking sheet with parchment paper, and placed the coated pieces of kale in a single layer upon the paper. The first attempt, we were not sure how long, so I set the timer for 20 minutes and watched them like a hawk – since oven temps can vary, I suggest you do the same. After 20 minutes, they were done and had baked into crispy chips. In a standard oven, we recommend starting with your oven around 250 degrees and baking for 15-30 minutes watching closely.
You might be wondering why Notcho Nocheez. Well, we like the flavor, but we also felt the oil-free and clean ingredients would lend themselves well to this recipe. The texture of the Notcho Nocheez was thick enough to coat the chips and cling to the kale pieces. This spread is so versatile that we just knew we had to try it.
Notcho Nocheez uses simple whole-food ingredients to create a delicious and versatile spread that can be used in so many applications. Using it in the kale chips is just one example of its versatility. We’ve also used it as a topping for tacos and burgers, a dip for crackers, chips, pretzels, and vegetables, and we’ve even used it to make macaroni and cheese. You can pick up some jars on their website here, use code “VegInspired.”
Watch the Recipe Video here!
- 1 bunch kale , washed, destemmed, and air dried
- 1/4-1/2 cup Notcho No Cheez, you need enough to thinly and evenly coat the kale
- Preheat oven to 250 degrees Fahrenheit
- Tear your kale into pieces - not too small, they do shrink in baking
- Coat with a thin, even layer of Notcho Nocheez
- Lay coated kale pieces on parchment lined baking sheet in a single layer
- Bake 15-30 minutes (using a convection oven ours baked perfectly after 20 minutes, a standard oven may take a little longer to bake crispy).
- Snack away!
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Eat More Plants!