I’m on a bit of a chipotle kick lately. And then Spring has come around and the produce is getting better and fresher. So, when I purchase two bunches of kale for $2, I just knew Cheesy Chipotle Kale Chips needed to happen.
If you can’t find chipotle spice, feel free to just use chili or cayenne or completely omit all together.
The main reason why you need to dry the leaves so well is so that the spicy cheese mixture adheres to the leaves. That is a key step!
One of the main ingredients in this recipe is nutritional yeast. Not to worry, it is an inactive yeast that provides boat loads of B12 vitamins. It is a staple ingredient for those of us that don’t eat meat. It also adds a cheese flavour to recipes.
Massage those leaves well to make sure you incorporate all the flavours through each and every kale bite.
- Big bunch of curly kale (about 15 medium sized leaves), stems removed, rinsed and dried completely. Torn into bite-sized pieces.
- 2 tablespoons hot sauce or a chipotle hot sauce
- ¼ teaspoon of chipotle powder (unless you are using chipotle hot sauce)
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ⅓ cup nutritional yeast flakes (plus 2 tablespoons extra for a sprinkle)
- Mix all ingredients together into a paste and massage into the ripped up kale leaves.
- Separate and lay onto to separate sheet pans making sure there is no overlapping. Sprinkle extra nutritional yeast on top.
- If using a dehydrator, lay in a single layers in your dehydrator. Let run for about 5 hours, set at 115°F or until crispy.
- If using a conventional oven, preheat your oven to 200 ºF and cover 2 large baking sheets with parchment paper.
- Bake on the middle rack for 1½ hours and flip. Bake an additional 1 to 2 hours, or until crisp. Let cool completely before enjoying.