|Vegan Nacho Cheese Kale Chips|
Snacks...yes let's talk about snacks! Those yummy, tasty, and down right delish middle of the day indulgent that can either make or break a lot of things. It can break your wallet, yes we all know some snacks can be expensive. Have you ever seen the price of kale chips in the store?? Yeah...they are crazy! You can also overindulge with snacks, it starts with one chip and then...who ate my bag of chips?! And lastly it can be boring! Who ever looked at a rice cake and said "Oh boy, rice cakes! This is going to be fun!" Yeah I know, it doesn't happen.
Vegan Nacho Cheese Kale Chips
- 1 head kale or heaping 9 cups, washed and thoroughly dried
- 1 to 2 Tablespoons olive oil
- 1/4 teaspoon Salt
- Freshly Ground Black Pepper, to taste
- 1/8 teaspoon garlic salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon chili pepper
- 2 teaspoons Dried Parsley
- Cayenne, to taste (if you want it spicier, add more)
Heat the oven to 275 Degrees
Clean and remove the ribs from the kale and cut into 1 1/2-inch pieces.
Lay on a baking sheet and toss with the olive oil and seasoning.
When the kale is seasoned, use your hands to rub and mix the seasoning and oil all over the kale. You don't have to use your hands, but it's more fun!
Bake until crisp, turning the leaves halfway through, about 30 to 40 minutes until crispy and crumbly. Once done, remove from the oven and allow to cool on the cookie sheet. one cooled, serve as finger food or snack. Enjoy
*Store in an air tight container or jar with a TBSP rice to keep crispy and fresh.*
*You can also store in a paper bag*
To help ensure the kale chips stay crispy, use dry uncooked rice. Place the rice into the bottom of your airtight storage container then put the kale chips on top. The rice works as a drying agent , absorbs excess moisture, and keeps your chips crispy for days...if they last that long.