Nacho Kale Chips
Get ready to elevate your snack game with these irresistibly crispy and flavor-packed Nacho Kale Chips! Perfectly seasoned with a creamy cashew-based coating infused with zesty lemon juice, smoky paprika, and a medley of bold spices, these guilt-free chips deliver all the cheesy, tangy satisfaction of nachos without the dairy. Made with nutrient-rich kale and baked to crunchy perfection, this easy recipe comes together in just 40 minutes, providing a wholesome, vegan, and gluten-free alternative to traditional chips. Whether you're meal prepping for the week or need a quick party snack, these addictive kale chips are a crowd-pleasing treat that pairs perfectly with your favorite dips or stands deliciously on their own.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large bunch kale
- 0.5 cup raw cashews
- 0.25 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon chili powder
- 0.25 teaspoon sea salt
Instructions
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
Wash the kale thoroughly, remove the tough stems, and tear the leaves into bite-sized pieces.
Pat the kale leaves completely dry with a clean kitchen towel or paper towels.
In a blender or food processor, blend together the raw cashews, nutritional yeast, lemon juice, water, smoked paprika, garlic powder, onion powder, chili powder, and sea salt until a smooth, paste-like consistency is achieved.
Transfer the kale pieces to a large mixing bowl and pour the cashew mixture over the kale.
Using your hands, gently massage the mixture onto the kale leaves, ensuring each piece is evenly coated.
Spread the coated kale pieces in a single layer on the prepared baking sheets, avoiding overlapping pieces to ensure even cooking.
Bake the kale chips in the preheated oven for 20-25 minutes, flipping them halfway through, until crisp but not burnt. Keep a close eye on them during the last few minutes to prevent overcooking.
Remove the baking sheets from the oven and allow the kale chips to cool for a few minutes—they will crisp up further as they cool.
Serve immediately or store in an airtight container at room temperature for up to two days.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 6.8 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1605 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
