These cheesy kale chips are sweet, salty AND crunchy. Does it get any better than this? I must say that using baby kale is pretty ideal for DIY kale chips. There’s no de-stemming involved and they’re the perfect bite size! BUT you can definitely make these with full size kale too.. Just a tid bit for ya!
CHEESY KALE CHIPS
Prep Time: 20 minutes
Serves: 2
3 c baby kale
For the paste:
1/4 lemon, juiced
3 tbsp hemp seeds
3 tbsp pumpkin seeds
3 1/2 tbsp nutritional yeast
1/2 tsp pink Himalayan salt
1/2 tbsp olive oil
1/2 tsp sweet pepper
1/4 tsp cayenne
1 in x 1 in square chunk of bell pepper
1 tbsp date paste
Blend your zesty paste together and slather over your baby kale! Make sure the paste isn’t too clumpy and kale is sporadically placed about your sheet pan to allow them to crisp (crowding increases moisture!). I used an icing spatula to slather. Bake kale at 350* for 15 minutes or until crispy!
