- Serves: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- 2 large heads Green Curly Kale, stems removed & leaves torn into equal-sized pieces
- 1/4 c. Olive Oil
- 1/3 c. Raw Cashews, ground into a coarse powder
- 4 tbsp. Nutritional Yeast
- 2 tbsp. Vegan Parmesan
- 1 tsp. Garlic Powder
- 1/4 tsp. Salt
Preheat oven to 300 degrees, and prepare 2 large baking sheets with parchment paper. Wash torn kale, then dry very thoroughly; any moisture left on the kale will keep it from crisping. Transfer dried kale to a large mixing bowl and drizzle with olive oil. Massage kale gently to break down tough fibers then set aside when kale is completely coated in oil.
In a separate bowl, combine nutritional yeast, vegan parmesan, ground cashews, garlic powder, salt, and pepper. Combine about half of cheez mixture with oiled kale, working seasonings into leaves by hand until evenly coated. Arrange kale in a single layer on each baking sheet, then sprinkle with remaining cheez. Bake chips for 15 minutes, then flip and bake for additional 5 to 10 minutes or until chips are crisp but not burned. Allow chips to cool completely before serving; consume within 24 hours for best texture or store in an airtight container for up to 1 week.