This is my other favorite snack (besides larabars, which I made earlier this week. I’ve been thinking about making these for a really long time, but somehow never got around to it. Guess what? They’re really easy! The recipe doesn’t say how much kale to use, but I used 2 bunches for one recipe of sauce. I also used dried mustard and chipotle pepper for the seasoning, along with onion powder–I didn’t have any garlic powder.
How to bake “Cheesy” Kale Chips, using my favourite vegetarian and vegan-friendly Go Nuts “Cheese” Sauce – great in pasta, over veggies and as a dip!
Addendum, April 10, 2016: I just wanted to add two things:
- When I made these last time, I stored them in a glass jar with a little packet of dessicant that I had saved from some food that I bought. The chips stayed crisp for over a week (until I finished them)
- Today I made them again, but I didn’t have any red pepper. I substituted about 3/4 cup of jarred tomato sauce, which I had on hand, and they are delicious.