I bet you’re thinking, kale chips? Isn’t that like, so 2014? Not in my house, it isn’t! Nope, we’re all about crispy, spicy kale chips in my house- especially these Chili Cheese Sriracha Kale Chips.
By now, almost everyone has seen a recipe or twelve for homemade kale chips. I’ve even posted a few kale chip recipes here on Your Daily Vegan. For good reason too, they’re delicious.
Kale chips are crunchy goodness and highly addicting; you can’t eat just one. It used to be that there were only a handful of companies who made prepackaged kale chips, and you’d only find them at farmer’s markets or health food stores.
But these days, you can find them pretty easily at any mainstream grocery store.
I don’t know about you, but I don’t care for prepackaged kale chips.
First, they’re expensive; a small two-ounce bag can cost four to six dollars. Secondly, prepackaged kale chips can be dry and crumbly. Often the bags are full of broken pieces rather than easy-to-eat chip size pieces.
That’s not to say that there aren’t some decent brands; there are. There’s a company in Lakewood, Ohio, that makes one of the best kale chips I’ve ever eaten. They have loads of flavor with the perfect crisp.
But no matter how tasty the kale chip is, I’m still not particularly eager to pay their high purchase price, especially when I can whip out my dehydrator and make a batch for a fraction of the cost.
Enter these Chili Cheese Sriracha Kale Chips.
The deliciousness of this particular kale chip recipe results from one of my favorite flavor combinations: Tahini and Sriracha.
I can put it on almost anything, and I do. Sweet potatoes? Yup. Avocado toast? Oh yeah. Tofu? Mmhmm. Tempeh? Most definitely. It makes anything taste 100 times better, so I thought it would make a kickass topping for kale chips.
I was right.
The tahini adds a layer of flavor to the cheese topping, and the Sriracha has a nice heat. I also used some chili powder, smoky paprika, and pink salt because, why not?
Why not indeed.
I mean, look at that cheesy, spicy goodness right there. These Chili Cheese Sriracha Kale Chips are as pretty as they are tasty.
This recipe is mostly raw and gluten-free, and a healthy alternative to potato chips. They didn’t last a day in my house before they were eaten up. I doubt they’d last long in your house as well.
- 1 bunch curly green kale
- 1 cup raw cashews
- 2 tablespoons tahini
- 1 tablespoon Sriracha
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoky paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup water
- Place cashews into a bowl and cover with hot water. Soak for a minimum of 15 minutes.
- Wash, dry, and tear kale into bite-size pieces and place into a large bowl.
- Drain soaked cashews and place in a food processor or high-speed blender.
- Add remaining ingredients and puree until smooth.
- Pour cashew cheese mixture over the kale.
- Using hands, massage the mixture into the kale leaves making sure to coat each leaf.
- Place kale onto a dehydrator tray and set temp to 115 degrees.
- Kale chips are done when crispy, usually about one hour
If you don't have a dehydrator, another option is to use a baking sheet and your oven set at 200 degrees. Check often as an oven will cook the kale much quicker than a dehydrator.
If you decide to make these kale chips, let’s talk about it! Share your story in the comments.