Cheezy Kale Chips

Last weekend I came home from the farmer’s market with a great pumpkin.  I wasn’t sure yet what to do with it, but I knew it was going to be delicious. 

While half of it went into a pumpkin quinoa salad [which I totally forgot to photograph], the other half sat in our fridge for a few days before I realized I should use it to make vegan mac and cheeze! 

Subbing pumpkin for the butternut squash worked just fine, but I do have to say butternut squash is still my fave.  It just adds a richness that you can’t get with pumpkin. 

I had some leftover cheeze sauce, so I decided it was time to make some cheezy kale chips.  They did not disappoint. 

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Cheezy Kale Chips

[Ingredients]

  • 1/2 serving, or desired amount of “cheeze” sauce [omit pasta + peas from recipe]
  • 1 large bunch kale [any type is fine, but I especially like to use dinosaur here, as the sauce sticks nicely]

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Preheat oven to 325 degrees and spray a few cookie sheets with olive oil.

Remove stems, rinse and spin/dry kale.

Tear the kale to your liking. 

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Add cheeze sauce to taste [obviously, the more you add, the more intense the flavor will be]…

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Coat the leaves well and place them flat onto the cookie sheet [they’ll stick together if they’re overlapped].

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Bake for 12-15 minutes, or until the kale chips have dried out and are crispy.

Enjoy!  It is way too easy to eat an entire head of kale in one sitting with this recipe…

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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2 thoughts on “Cheezy Kale Chips

  1. realfunfood says:

    These look so good! I love that vegan cheeze sauce. I’m not vegan, but I try to eat veg as much as possible. I also added a bit of smoked paprika to it and it was so good!

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