Are you like me and prefer salty over sweet? I love anything salty with a crunch and these kale chips always hit the spot! As a bonus, they are inexpensive, easy to make and are gluten and dairy-free.

My husband and I literally fight over these kale chips because they are so tasty.

Did you know that studies have shown that cruciferous vegetables like kale have the highest concentrations of health-promoting sulfur. Sulfur assists the liver to produce enzymes that neutralize potentially toxic substances.

Kale is a rich source of the antioxidant lutein zeaxanthin and beta-carotene, along with being an excellent source of vitamin C. Vitamin C can help rid the body of free radicals. Kale is also a great source of fibre.

In our house, we like to add raw cashews to our kale chips as it adds a bit of crunch and substance. Cashews are a heart-healthy nut as they are rich in magnesium.

The next ingredient is the secret ingredient to this recipe. Nutritional yeast is what gives these chips their cheesy flavour without the dairy! Nutritional yeast is a non-active yeast that is high in fibre, protein and Vitamin B12

What could be faster and easier than making these kale chips in the oven?

My husband and I nearly polished these off before I managed to snap a few photos of them.

I hope you enjoy these kale chips as much as we do!

Cheesy Kale Chips

Jayde

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Ingredients

1 bunch organic kale
1/2 cup raw cashews
1/4 cup nutritional yeast
3 Tbs avocado oil
pinch sea salt

Instructions

Preheat the oven to 325 degrees.
Break off the large stems and wash kale well in the sink. Pat dry with a towel.
Place the leaves on a baking stone or a cookie sheet lined with parchment paper.
Add the avocado oil, nutritional yeast, sea salt and cashews to the kale and mix well.
Bake for 10-15 minutes or until the kale leaves are completely dry and crunchy.

Notes

Make sure that the leaves are completely dry after washing.

I find these turn out best on a baking stone. I use one from the Pampered Chef.

Keep a close eye on the kale chips because some varieties of kale are very thin and could burn fast!

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