Sweet Onion Kale Chips | Take 2

It’s been WAY too long since I’ve made some kale chips, so I made truly spectacular ones to make up for the long wait. Check. them. out.

Last year I made sweet onion kale chips to enjoy the awesome flavor of those Sweet Maui Onion chips in a healthier vegan way.

I’m still in love with those chips, and I use that seasoning on a lot of different things. I keep meaning to make a giant batch, though I haven’t quite become that organized….

Anyway, sometimes a light-as-air kale chip that is so delicate you can eat an entire bunch of kale in one sitting is exactly what you need (like when you’re a little vegetable-deprived but still not excited about eating them.) But sometimes you want those more filling, super crunchy kale chips when you’re trying to satisfy a super-flavored chip craving. Am I right? Tell me you know what I mean…

So I made cashew-crusted sweet onion kale chips.

SO GOOD. I may need to have a battle between the sweet onion kale chips, because attempt number one is easy and fast and wonderfully delicious airy chips. But attempt number two produces these heavy-coated crunchy kale chips that are really good and extra filling.

Take your pick.

serves 6
1 C cashews, soaked overnight
2 T avocado oil (or your favorite vegetable oil)
2 T minced onion
1 T + 1 t sugar
1/2 t celery salt
1/2 t garlic powder
1 bunch kale, ripped into bite-sized pieces

Preheat oven to 200 degrees. Blend spices together until finely ground. Then add cashews and blend everything together. Pour the cashew mixture in a bowl with the kale and mix well until the kale is fairly evenly coated (it’s okay to have some heavier coated pieces, just make sure there aren’t any huge lumps of the cashew mix.) You’ll have to really beat up the kale a bit to get everything mixed, but it can take it! Go ahead and get some aggression out!

Spread kale chips out on a cooking-sprayed baking sheet in a single layer. Bake kale chips for 2 – 2 1/2 hours (yes, it takes that long) until the most heavily coated chips are crunchy. Take them out and let them cool on a cooling rack for a few minutes to make sure the chips harden. I lined my baking sheet with tin foil before spraying it with cooking spray so I just lifted the tin foil off the baking sheet and onto the cooling rack. Worked like a charm!

Nutrition facts per serving: Calories: 155; Calories from Fat: 101; Total Fat: 11.2g; Saturated Fat: 2.2g; Sodium: 10mg; Total Carbohydrates: 12.0g; Dietary Fiber: 1.1g; Sugars: 4.0g; Protein: 4.0g