Vegan kale chip nachos are one of the easiest snacks to make if you know what you’re doing! Most people think you need a food dehydrator, but in a pinch, you can use your oven. It lends to a different texture, but it still tastes wonderful!
For the purpose of this recipe, we’ll be using an oven. Lay your pre-washed kale chips flat on a cookie sheet.
You’ll want to keep your oven at a low setting of 325 degrees for up to an hour. Be sure to check on your creations often!
Although it is possible to create your own vegan cheese, for the simplicity of this recipe we’ll be using processed vegan cheese, like Daiya. In an upcoming post, I’ll show you how to create vegan cheese that’s creamy and delicious. Until then, let’s get started!
Everything here is pre-made, with the exception of the kale chips themselves. This is to create nachos of convenience.
- A bag of kale
- Pink Himalayan sea salt
- Daiya sliced cheese in cheddar
- Vegan sour cream (optional) I use Toffuti, dairy-free sour cream.
- Medium Hot Salsa (optional)
- Jalapeno slices (optional)
Vegan Kale Chip Nachos Recipe
Let’s start with the kale chips, shall we? Now that you’ve pre-heated the oven at 325 degrees, you’ll be checking on your kale chips every so often. You’ll want to make sure they are drying out and becoming crisp. Be patient, as this process can take up to an hour.
Add a little sea salt to your kale mix for taste. Once they are dried to your liking, pull them out of the oven, and add cheese slices. This recipe serves one but can serve as many people as you like according to the amount of kale used. The more kale, the longer it takes in the oven.
The cheese should melt within five minutes or less. Once the cheese has melted, take your kale chip nachos out of the oven. Add as many layers as you like!
You can choose to keep your vegan kale chip nachos simple or multi-faceted. Enjoy!