Dairy-Free, Gluten-Free, Soy-Free

Beyond Better Kale Chips

These delectable snack chips are a recent discovery for me. Perhaps the wait has made them even more dear to my heart. A coating of Beyond Better Vegan Cheese Mix makes this superfood treat even more super-nutritious and flavorful. I like to take these kale chips along when traveling and hiking.

Ingredients

  • 1 Bunch of Kale, the green curly variety is my favorite
  • 1/2 cup Beyond Better Vegan Cheese powder
  • 1/2 tsp cumin, optional
  • Black pepper, optional

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Directions

  1. Preheat oven to 275 F. or lower, or use dehydrator.
  2. Cover a cookie sheet with wax paper or parchment if desired for easy clean up. Or oil it lightly.
  3. Wax paper will not ignite at 275 F. or below, in my experience, and is far more economical than parchment paper and environmentally friendly.
  4. Remove stems from Kale leaves.
  5. Rip into 2-3 inch pieces
  6. Wash kale thoroughly, shake lightly and place in large bowl.
  7. Stir cumin into cheese powder, if using.
  8. Sprinkle cheese powder onto kale as you move it around with free hand. The amount of cheese powder used will vary with amount of kale and your taste for cheesy flavor.Sprinkle on black pepper if using.
  9. Scrub the Kale leaves against each other using both hands until cheese mix is thoroughly distributed on every leaf. The kale doesn’t mind the scrubbing. Distribute as evenly as possible.
  10. Place kale leaves in single layer on wax paper. They shrink a lot so small overlaps can be separated when you flip them. If there is a lot of overlap, it may take longer for all of it to dry out completely.
  11. Bake at lowest setting on your oven. The lower the temp, the more healthy green leafy properties are said to be retained by your chips. At 275 F., Wait 15 minutes, then flip the chips and let bake 10-15 minutes more. If using a dehydrator, it may take 90 minutes per side. Places where the cheese is thicker will take a bit longer to dry out, but I look forward to the occasional pockets of intense cheesy flavor.
  12. If they don’t all get eaten the same day, Kale Chips keep well for a few days in an airtight container, but they may get limp. To crisp them up, just toss them on a cookie sheet and bake at low temp for 10 minutes or so.

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  • "Looking for vegan, gluten free, soy free, corn free products I came upon this awesome and excellent nut cheese sauce. I've had it for dipping, as salsa, and as pasta sauce. ALL are excellent. Highly recommended."

  • "Best cheese alternative this vegan has found."

  • "I found out a few years ago that I have a dairy protein allergy and trying to find dairy alternatives that taste good can be a challenge. I have to say the Cashew Spicy Queso is FABULOUS! I haven't tried the other flavors yet but if they're anything like this I'll definitely be ordering these again and again!"

  • "Absolutely delicious! A great healthy alternative. My favorite are the two varieties of spicy. And they are super easy to make! My daughter loves them too. Highly recommend."

  • "My favorite vegan cheese. My quest has ended."

  • "Way yummy!!!! Super easy to whip up a batch. Resealable bag. Powder mix, so you can make how much you want and it won't go bad. Dairy free, gluten free and made from cashews. If you have a tree nut allergy, they make one with sunflower seeds. Still beyond yummy!"

  • "OMG, we're loving the black bean one and the sunflower...amazing! I've been putting it on damn near everything."

  • "We made a batch of the spicy queso for some friends. Before we told them what they were eating, they loved it. Then we told them how good it was for them and that it contained absolutely no cheese. They were totally amazed."

  • "I am not a vegan and am very picky. I was surprised how much I enjoy the flavor."

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