Recipes, Uncategorized

Dairy Free “Nacho Cheese” Kale Chips

wooden tray with a letter board stating oh kale yes a dish towel with a wooden bowl that is filled with kale chips

Oh Kale Yes!

I can feel fall just around the corner. Football has started and I have you covered with the perfect crunchy snack. It just so happens to be super tasty and is packed full of nutrients. These dairy free “Nacho Cheese” kale chips are a must-try. I love that you get the same cheesy goodness without adding dairy. These can be stored in a zip lock bag for a few days, that is if they make it that long :).

Oh Kale How I Love you

Let us start off by talking about why you need to make these dairy free “Nacho Cheese” kale chips. Kale is an inexpensive and sturdy green that contains an abundance of vitamins and minerals. It is a member of the Cruciferous family, think broccoli, cabbage, and cauliflower. Kale is loaded with vitamin K which plays a vital role in our blood clotting. In addition to vitamin k, it also has vitamin c, beta carotene, b vitamins, minerals, and is loaded with antioxidants.

Antioxidants are known to reduce oxidative stress and lower our incidence of disease and cancer. Kale has many properties that make it a cancer-fighting food. Cruciferous vegetables contain a substance called Sulforaphane. This is what gives cabbage, and broccoli their sulfur-like smell. We all know what it’s like to come into a room where broccoli has been cooked. These compounds may stink by that is what makes them such powerful foods.

Dairy free “Nacho Cheese” Kale Chips

Alright, enough about why you should be eating Kale lets get into the recipe. I recommend using fresh Kale as this makes the chips less bitter. The number one key to getting super-crispy kale is to make sure it is bone dry before applying the seasonings and cooking in the oven. Otherwise, feel free to add more or less of any ingredient and if you prefer you can just use oil, salt and pepper.

It’s still hot out here so if you haven’t already be sure to check out my post on building the perfect smoothie.

Hand holding blender full of frozen mango, banana, spinach, berries, avocado, and almond milk.

Diary free “Nacho Cheese” Kale Chips

Ingredients

  • 1 bunch of Kale preferably organic
  • 1 tablespoon of extra virgin olive oil
  • 5 tablespoons of nutritional yeast
  • 1/4 teaspoons of black pepper
  • 1 teaspoon kosher or sea salt
  • 1/4 teaspoon red pepper flake
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

If you are looking for more information about feeding your toddler check out my blog post here. I include a link to these adorable pouches that are definitely a must for toddlers’ smoothies.

Directions:

Start by preheating your oven to 200 degrees Fahrenheit. You want your oven set to a super low setting as this will allow the kale to crisp up without burning. Take your Kale and remove the large stem and break the kale into smaller more bite size pieces.

After doing this you want to wash your kale thoroughly and spin to dry. I wash my kale three times and spin three times to ensure that it is cleaned well and extra dry. After doing this I lay my kale out on a cutting board in single layers on paper towels. I gently press the kale to remove the remaining water and let it sit with the paper towels on it for about 5 minutes or so while I measure out my spices.

Once my ingredients are all measured out I place my dried kale in a big bowl. I add the oil to the bowl and massage the oil into the kale with my hands. Taking special care to make sure every leaf is coated evenly.

After the leaves are evenly coated I add in my seasonings. As I mentioned, in order to make these chips cheesy without dairy I use a seasoning called nutritional yeast. You can find this at most grocery stores in the health food section but I ordered mine online and got it for much cheaper. Here is the product I used here. Remember you can always leave this out if you desire but it will not have the same cheesy flavor.

After adding the seasoning I massage the leaves again making sure each leaf is coated evenly. After doing this I place the leaves on a parchment-lined cookie sheet making sure they are in a single layer. You may need to use multiple cookie sheets in order to have room for all your kale. You are going to cook the Kale in 10 minute increments for 30 to 40 minutes or until your kale is crunchy but not burned.

Whats up Wingo

We made some gluten free playdough this week and it was a big hit. I highly suggest this recipe from Rebecca of Strength and Sunshine for those who are needing to keep a gluten free home. Because we all know playdough gets EVERYWHERE.

a small kids table with a children's hand holding green play dough

I hope to get some fall decorations out this weekend and get my oils transferred over into my new awesome shelf, I can’t wait to show you all the finished product. Please stay tuned because I have some awesome things coming up in the blog. Here is a little sneak peak a fall fashion post, some awesome recipes, and my eating philosophy. Be sure to subscribe to my blog so you won’t miss out on any of the fun! What are y’all up to this weekend? Leave a comment on your plans below.

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