Vegan Nacho Kale Chips

By Chef Hansen  , , ,   , , , ,

January 11, 2018

  • Prep: 10 mins
  • Cook: 6 hrs
  • Yields: 8 servings

Ingredients

3 tablespoons avocado oil

1 cup Hemp hearts

6 tablespoons nutritional yeast

1 tablespoon Coco aminos

1 medium Red bell pepper

1 teaspoon onion powder

1 ½ teaspoons Garlic Powder

½ teaspoon Turmeric

¼ teaspoon chipotle powder

¼ teaspoon kosher salt

¼ teaspoon black pepper

6 ounces water

1 ½ pounds curly kale, stems removed, torn into 1 inch pieces

Directions

1Place all ingredients, except kale, in a high-speed blender (like the BlendTec or Vita-Mix) and process until smooth and creamy.

2Toss kale with nacho cheese sauce until fully coated

3Place in dehydrator at 115 F for 6-8 hours until crispy

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Nutrition Facts

Serving Size1 serving
Calories240
Sodium400mg
Potassium600mg
Protein12g
Total Fat16g
Total Carbohydrates12g
Dietary Fiber5g

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