Nut-Free Cheesy Kale Chips

Nut Free Kale Chips
As you guys probably noticed, I think this nut allergy of mine is for the birds. This is especially true when I found out that kale chips were made with cashew “cheese.” So of course I proceeded to find an alternative because, dammit I love cheese and I most certainly love kale. Low and behold, I go to the interwebs and I find this delicious cashew-less vegan queso recipe.  I say delicious because though I found it last month, I’ve already made it 3 times.  Now I know what you guys are thinking, vegan queso is a barf worthy thing.  The way I see it is, Velveta isn’t really cheese either… so I would rather trade Velveta for “cheese” made with eggplant. That’s right, delicious, healthy (55 calories and 3-5 grams of healthy fat), and once you put the Rotel in, it will taste like you’re back on the family farm in Mississippi! Anywho, after much trial and error, I’ve perfected the recipe and now I would love to share it with you guys.  Happy baking!


Note: My changes to the queso include forgoing the Rotel and substituting regular milk for almond milk because I don’t like dying.

Ingredients

  • 1 eggplant worth of the cheesy nut-free queso from the Minimalist Baker
  • 1 full bushel of kale
  • salt
  • cayenne pepper (optional)

Directions

1. Make the nut-free queso from the Minimalist Baker minus the Rotel.

Nut Free Queso Prep

Nut Free Queso

2. Preheat the oven to 200 degrees and foil your baking sheet, then lightly grease.  Set aside.

3. Wash and dry your kale well, removing the thick stems.  Break into chip size pieces (think doritos size)

4. Place your kale in a bowl and start adding in the cheesy queso dip.

Nut Free Kale Chips Coated 1

5. Toss the kale in the deliciousness and add to the baking sheet without overlapping.

Nut Free Kale Chips Coated

6. Season with a little salt and if you want a little spice, add some cayenne pepper to your soon to be chips.

7. Place in the oven on the middle racks and bake for 35 minutes.  Your chips should be baked and slightly green.  Allow to cool for ~20 minutes then go to town.

I hope this recipe will help anyone that’s looking for a healthy snack alternative.  Follow me on Instagram and tag #theclosetchemist when you try these chips out.

~Tia

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