Snacking is awesome, but the feeling after eating an f-ton of tortilla chips is not. Enter the light, tasty, BAKED substitute that is kale chips! They’re packed with tons of healthy flavonoids which help with inflammation and lowering oxidative stress in the body, as well as fiber which helps with your digestion. Plus, kale chips are packed with vitamins A, K, and C, as well as folate and magnesium! And they taste ridiculously good too.
Drenched in a salty sweet vanilla cream sauce made from a cashew base, these chips were inspired by the seasonal Alive & Radiant White Chocolate Peppermint Kale Chips. This time around, I left out the peppermint and went for a stronger vanilla flavor, which ended up tasting like awesomely salty-sweet perfection.
Below this recipe, I’ve linked up a few more awesome kale chip variations. Enjoy!
- 1 cup cashews, soaked in water for four hours, rinsed and drained
- ½ tsp vanilla bean powder or vanilla extract
- ⅛ tsp sea salt
- 5 tbsp unsweetened almond milk
- ¼ cup coconut sugar
- 8 cups kale
- coconut oil, cooking spray, or parchment paper to bake
- Preheat oven to 300 degrees.
- Prep kale: Rinse and thoroughly dry kale. Slice most of the stems from kale leaves and discard. (Stems are bitter.) Tear leaves into smaller pieces.
- Cover a 9×13 baking sheet with parchment paper. Or spray/rub baking sheet with coconut oil to prevent sticking.
- Prep cashew cream sauce: Add soaked and drained cashews, vanilla, sea salt, almond milk, and coconut sugar to a high speed blender, blend thoroughly until smooth.
- In a large bowl, add torn kale. Pour vanilla cream sauce over kale. Massage kale with sauce until fully coated.
- Spread sauce-covered kale evenly in a thin layer on prepared baking sheet. Be sure to spread kale out in a single layer or it won’t crisp.
- Bake kale for 25-30 minutes (watch closely). Remove from oven and check. If not yet crisp, put back in oven for a few minutes. Kale should be crisp but not burned.
More kale chip recipes: