Yes, you read that right: MAGICAL Cheesy Kale Bites. These little pieces of heavenly goodness are so so delicious. We’ve got a whole buncha kale growing right now. It’s my favorite veggie… and now that it’s in chip form…. it’s my favorite chip (well, I don’t know if anything can really beat salt and pepper potato chips dipped in pepperoncini cheese dip, OHMAGAH). Even though these tasty morsels are considered chips, I’m calling them bites. There’s just too much awesome happening there for it to be just a ‘chip’.
So, you’re probably tired of my babbling and want to get onto making this snack. Fine. Here you are:
Cheesy Kale Bites
Recipe found here on The Delicious Revolution.
- 1 large bunch of Kale
- 1 cup of raw cashews, soaked for 2 hours
- 1 red bell pepper, seeded and chopped
- 3 or 4 Tablespoons of fresh squeezed lemon juice
- 1 teaspoon of honey
- 2 Tablespoons of nutritional yeast (the ‘cheesy’ part of this recipe)
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon sea salt, or to taste (I used himalayan sea salt)
- Wash and completely dry your kale. I recommend washing the kale early, and let them sit on a paper towel in a bowl for a couple hours in the fridge (if you have a salad spinner, use that instead). Remove the thick stems, then tear up the kale into smaller bite sized pieces.
- Cover your cashews in a bowl of water and let sit for 2 hours.
- When the 2 hours are up, place all remaining ingredients + cashews into a food processor and blend until smooth. This is your cheesy blend!
- In a large bowl, use your hands to get in there and mix together the kale and cheesy blend.
- Place the cheesy kale on your dehydrator trays and dehydrate overnight, or until completely crispy. I had a few ‘thicker’ kale bites that needed about 3 hours longer than my first round. NOTE: I have heard of people using an oven to make these, instead of a dehydrator, but I’ve never tried.
- I’m not sure how long these bites keep…. since we ate them too fast. I recommend eating them within the week. TIP: To keep moisture out of your chips during storage, store them with a bit of rice. I made little fabric pouches, filled with rice, for each jar I traded at my most recent canning club meeting.
I put these rice pouches and the yummy kale into some jars and added a special label. Ready to go! If you’d like these labels for any upcoming canning projects, check out the links below to get your own free labels! Click on the size you want, right-click + save, cut out and place under canning lid ring. Done.