I’m never buying kale chips again! I never realized how easy it is to make a delicious batch just like you’d buy at the store until I gave it a go.
One of the many things I like about this recipe is that it’s versatile and forgiving. You can add just about any seasoning profile and it will still taste wonderful! I went a little too all out the first time I made this, which was great, but I actually like the taste of kale, so wouldn’t recommend that to people similar to me in the taste preference realm. Or, if you can’t stand the taste of kale and greens, drown these chips in vegan parm, lemon and pepper, and dairy-free cheesy sauce.
You could make these in a food dehydrator, but I’ve found they work just as well in the oven. I personally love the smell of cheesy kale chips in my kitchen and therefore, the oven method has gelled well with my preferences.
I also love that these chips are travel-friendly. I can take these to picnics, in my purse for walking, or even to the mall as a morning tea or afternoon tea. It’s always handy to have a healthy yet delicious and crispy snack on hand.
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[amd-zlrecipe-recipe:124]If you love vegan cheesy foods, you could pair these chips with a bagel and raw vegan cream cheese. It elevates the dish and you can’t have too much vegan cheese. It is cholesterol free, after all.
For something more comforting and indulgent, enjoy a bowl of creamy vegan mac and cheese with kale chips sprinkled atop.
You could even crumble up these kale chips and add them to vegan garlic, cheese, and spinach pizza rolls. Or just have them both. Make it a vegan cheesy food party on your plate. You could also dip these kale chips into vegan cheese fondue. It’s a game changer.
This recipe was republished with permission from Vegan Soulicious.
