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Kale chips with cheesy sauce

  • 25 min
    • Preparation 10 min
    • Resting 5 min
    • Cooking 10 min

Ingredients

2 People
  • For the kale chips:
  • 150 g Cleaned kale
  • 1 tbsp. Olive oil
  • 0.5 tsp. Salt
  • 1.5 tbsp. Nutritional yeast
  • 1 tsp. White miso paste
  • 0.5 Lemon
  • 0.5 tsp. Chili flakes 2 (optional)
  • For the cheesy sauce:
  • 0.5 cups Soaked cashew
  • 1.5 tbsp. Nutritional yeast
  • 32.5 g Unsweetened soy yogurt
  • Juice of half a lemon
  • 0.5 Roasted garlic head
  • 20 ml Cold water

Preparation

Step 1
For the kale crisp: Wash the kale thoroughly and separate all leaves from the stems. In a large bowl add all the ingredients apart from the kale and whisk the mixture once. Add the kale and massage the kale with the hands until it is fully coated. Place the kale on a baking sheet and bake each side for 7 minutes at 170°C. Turn over the kale half way through once it is cooked from one side. Let it cool down and dry for 5 additional minutes at room temperature.
g Cleaned kale
tbsp. Olive oil
tsp. Salt
tbsp. Nutritional yeast
tsp. White miso paste
Lemon
tsp. Chili flakes 2 (optional)
Step 2
For the cheesy sauce: Soak cashews over night in cold water or for 40min in warm water. Preheat the oven at 200°C. Wrap the garlic head in aluminum foil with olive oil and salt and place it in the preheated oven for 10 minutes. In the WMF Kult x Mix & Go blender add the roasted garlic, the soaked cashews along with the rest of the ingredients. Taste and adjust seasoning before serving.
cups Soaked cashew
tbsp. Nutritional yeast
g Unsweetened soy yogurt
Juice of half a lemon
Roasted garlic head
ml Cold water
Step 3
For serving: Serve the sauce in a small sauce and add the kale chips in a plate.