‘Cheesy’ Dill Pickle Purple Kale Chips

by | Aug 25, 2017 | Dairy-Free, Gluten-Free, Grain-Free, Greens, Paleo, Recipes, Small Bites, Snacks, Vegan, Vegetarian | 4 comments

Inside Scoop: These cheesy dill kale chips are easy to make, and loaded with flavour.

 

We could literally devour a bag of dill kale chips in less than a minute given we had the chance. Not too sure if it’s because they go out of their way to put a minuscule amount of chips in such a large bag, or because it’s kale and incredibly easy to eat when it tastes crunchy and cheesy, but whatever the reason the $8 it costs us to buy that bag of kale chips has us thinking that time may be better spent just DYI our dill kale chips.

 

CHEESY DILL KALE CHIPS SO GOOD YOU COULD EAT THE WHOLE BUNCH!

 

Sweet, savory, sour, crunchy, nutty, cheesy… the list goes on with the endless amount of flavours. We loooove cheese, so we’ve whipped up these cheesy little bites – and yes they are vegan, gluten free and contain healthy fats.

And you might be thinking, nope. You cannot place kale in the same category as a potato chip. But let us assure you; once you start with these guys, you’ll be addicted. Check out our favourite reasons for choosing kale chips over regular potato chips.

Easy to make and easy on your wallet!

Literally de-stem these dill kale chips, toss in the cashew cheese sauce and bake. We don’t even use a knife to de-stem our kale, we rip. It’s so easy and it will make a load of kale chips.

 

Liver friendly and aid in detoxification.

Cruciferous veggies like kale are known to assist the liver in the detoxification process. They contain compounds such as Indole-3-carbinol and isothiocyanates that help the liver neutralize drugs, chemicals, plastics, herbicides, pesticides and excess estrogen.

 

Nutrient Dense.

1 cup of cooked kale has over 1000% of your RDA of antioxidant Vitamin K. That’s a lot! Not only is it incredibly high in Vitamin K, but also Vitamins A, C, B6, minerals (calcium, potassium, magnesium) and fiber.

 

Antioxidant Haven.

Kale has antioxidant related health benefits including lowering your risk for cancer, and keeping you looking and feeling younger.

 

Can help lower cholesterol.

And reduce your risk of heart disease. Kale contains bile acid sequestrants, which help reduce the total amount of cholesterol in the body by binding with bile acids in the digestive system and preventing them from being reabsorbed.

Those are just a few reasons why kale should be on your radar, and if you think it’s just too bitter of a green, these dill kale chips are the perfect solution, they’re also just like a snack, a really unique way to get your veggies in.

Make sure you check out this article on The Best Nutritional Yeast Brands to get the run down on our favourite B12 fortified brands of ‘nooch’, having a good brand of nutritional yeast makes the world of a difference when creating that deep vegan cheesy flavour.

And if you’re looking for simple ways to apply healthy habits to your life, we’d highly recommend downloading our 5 Ingredient Cookbook and challenge. You’ll get a mini cookbook with delicious 5 ingredient recipes, as well as 5 days worth of tips delivered to your inbox. You can download the challenge here:

Have you tried making your own kale chips before? What are your thoughts?

 

Cheesy Dill Kale Chips

Delicious cheesy little bites that are also vegan, gluten free and high in protein.
Course Snack
Cuisine Healthy
Keyword dill kale chips
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 338 kcal

Ingredients

  • 1 bunch kale de-stemmed and cut into bite size ‘chips’
  • 1 cup cashews soaked
  • 1/3 cup nutritional yeast
  • 4 Tbsp extra virgin olive oil
  • 1/2 lemon juiced
  • 1 tsp apple cider vinegar
  • 1.5 Tbsp dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper
  • water

Directions

  1. Preheat oven to 275F.
  2. Wash kale thoroughly.
  3. Put all the ingredients apart from the kale and water in a blender and slowly add 1/4 cup water; pulse.
  4. After water is added, add 1 Tablespoon at a time until you get a ‘sauce’ consistency (this is your cheese).
  5. Pour cheese sauce over kale until fully coated, but there isn’t too much sauce on the leaves or they won’t bake properly.
  6. Line baking sheet with parchment paper and spread the chips.*
  7. Bake 25-35 minutes flipping half way.

Recipe Notes

*Make sure there is space between each chip, if they are on top of each other or crammed on the baking sheet they wont get crispy. Also it is important to keep an eye on your chips so they don’t burn as they go from perfect to burnt very easily.

Naughty Nutrition

Naughty Nutrition

4 Comments

  1. Linda Wong

    Hi there

    The kale chips sound yummy (slurp). What kind of cheese are you referring to? Is it the cashews that turn into cheese, when soaked? How long do they have to be soaked for?
    Thank you
    Linda

    Reply
    • Mirna Sharafeddine

      Hi Linda… Yes, they are delicious and very nutritious because of the cashews. The cheesy taste is achieved with the cashews and nutritional yeast and the combination of lemon, vinegar and spices just add a kick to it. You would need to soak the cashews for at least 1 hour (optimally 2-4). The easiest thing would be to just let them soak overnight and make sure to rise and drain them. We’re excited to know how it turns out. Feel free to post a photo here or on our Facebook page 🙂

      Reply
  2. patricia R monette

    Hi,
    could you use sunflower seeds instead of cashews? I know it won’t be as creamy, but we have allergies to cashews here,

    Reply
    • Naughty Nutrition

      Sunflower seeds would work nice, be sure to soak. Another wonderful nut that blends creamy and smooth is macadamia. I have never used them on kale chips, but it might be worth a try.

      Reply

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