Nacho Cheese Kale Chips
I’m a little late to the kale game. Everyone has been raving about kale, specifically kale chips, for months (years?) and I’ve just been over here sitting on my couch, too busy not eating kale chips. If you haven’t tried them yet, I’m not sure what it will take to convince you. But let’s get real, everyone else in the world has already tried them.
Once I decided to try them, the real issue was which of the 8 billion possible flavors I wanted to make. Kale has a distinct flavor of its own that I love, so I didn’t want to choose something that would totally overpower it. I settled on what used to be one of my favorite chip flavors – nacho cheese! Bonus points: these are vegan!
While I often go out of my way to make things vegan, this is a rare time that something is vegan out of convenience. I had no idea how to add a cheese flavor that could A. sit out at room temp, B. was natural, and C. didn’t involve cannibalizing a box of mac and cheese until nutritional yeast came to the rescue! As late as I am to the kale game, I’d like to proclaim that I’ve been using and loving nutritional yeast for years. It’s perfect for a vegan, cheesy flavor.
- Kale, stems trimmed and torn into large chip-size
- 1 tbsp extra virgin olive oil (optional)
- 1 tbsp taco seasoning
- 2 tbsp nutritional yeast
- sprinkle of salt
- Preheat oven to 350°F and prepare baking sheets with parchment paper (this will be a little messy).
- Make sure the kale is well washed and pat until very dry. Toss in oil or spritz with nonstick spray.
- Combine taco seasoning and nutritional yeast then toss with ale until well coated in a large bowl.
- Spread the kale out in a single layer on the baking sheet and sprinkle with salt.
- Bake for 10 – 15 minutes until crispy.
If you are making this gluten free, double check that your taco seasoning is gluten free.
Because I don’t have a true amount of kale, I haven’t included nutritional information.