Eat This Instead: Cheesy Nacho Kale Chips {Vegan & Gluten-Free}
By admin
Before I start in with this post, I want to clarify something.
I don’t want it to seem as if I eat clean ALL the time. Or that I only cheat if I run xx miles. I’m sorry if I’ve lead you guys to think that.
In truth, I love good food. I love wine. I love a good burger. I don’t eat perfect and I crave candy and junk like most people in this world.
But I do strive to fill my house with high quality, high nutritious items. We don’t eat out often because we spend money on these foods and I would rather sit at home and enjoy a meal with things in it I know I love, with a glass of wine in my hand, then to go spend money on food I don’t know will be worth it.
And going out means putting make-up and real clothes on.
Anyways, I just wanted to get that off my chest. Perhaps one day soon I’ll make a post sharing what I eat in a typical day? I have a feeling the amount of food I eat will surprise you!
Moving on…
Cooking in my own kitchen means I do LOVE turning not so good for you favorites into items “Boyle Approved” so we can consume them not just occasionally but whenever the hell we want.
And for today that means finding an alternative to cheese chips. Lately, I’ve been on a salt kick and Doritos or Sun Chips sounds perfect.
I just don’t want the entire bag, and if that’s what is in my house, that’s what I’ll eat.
So instead, my little blonde head got to work and came up with these:
Cheesy Nacho Kale Chips
Now… before you go rolling your eyes and thinking “kale chips have been done millions of times.” Hear me out.
I’ve only seen chips like this at the store, and at $ 7+ a container, I think not.
Thick, crunch and loaded with flavor these aren’t your typical kale chips.
See…
Maybe I should rename these, the “Nacho Mama’a Kale Chips”
Yes, it has a much better ring to it.
- 6 Cups Kale, Chopped (I buy the bagged pre cut kale)
- 1/2 Pound Cashews
- 1 Tbsp Hummus
- 1 Tbsp Lemon Juice
- 1/2 Tsp Garlic Powder
- 1 Tsp Chili Powder (or less)
- 1/2 Tsp Cumin
- 1 Tbsp Olive Oil
- 2 Tbsp Chopped Red Bell Pepper
- Salt
- Soak cashews in water overnight (or at least 1 hour).
- Preheat oven to 350-degrees.
- Place everything BUT KALE & SALT in a blender or food processor and blend until smooth.
- Place 2 big handfuls of kale in a bowl and with hands, massage some of the cheese sauce over kale. Place on a nonstick cooking sheet. Repeat until all kale is massaged and covered. Sprinkle with salt.
- Place in oven and cook for 8 minutes. Shuffle and flip chips around, allow to cook for another 8 minutes. Turn oven off and allow chips to sit in while cooling.
I was also inspired to make these chips after my clients last week told me they were having a hard time getting their chips just right. Hopefully this will help!
I LOVE Tarro Chips and SunChips… especially ON a turkey sandwich during the summer.