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Cheesy Tangy Kale Chips is for Snack.

Cheesy Tangy Kale Chips takes 10 minutes to prepare.

Cheesy Tangy Kale Chips takes 60 minutes to cook.

Cheesy Tangy Kale Chips makes 10 servings.

The ingredients for Cheesy Tangy Kale Chips are:

2 bunches kale
1 cup pumpkin seeds, soaked overnight
1 red bell pepper
1 large tomato, seeded
juice of 2 lemons
about one half to three quarters cup of nutritional yeast

Here is how you make Cheesy Tangy Kale Chips:

I PUT 60 MINUTES FOR PREP TIME, BECAUSE IT REQUIRES ME TO PUT A PREP TIME ON HERE. THIS RECIPE ACTUALLY TAKES ABOUT TEN HOURS IN THE DEHYDRATOR!!Wash and dry the kale. Cut the leafy part away from the stem, and save stems for juicing. You only want to use the leaves for this recipe. Set kale aside in a large bowl (you may need 2 large bowls). Drain and rinse the pumpkin seeds, and put in a vita mix, other high speed blender, or food processor, along with all the other ingredients. Blend until smoothe. Pour the blended mix over the kale and massage in until the kale is completely coated, and there is no extra mix in the bottom of the bowl. Lay in a single layer on dehydrator screens, and dehydrate at 105 degrees for 10 hours, or until coating is completely dry and kale is crispy. Delicious!!Number of Servings: 10Recipe submitted by SparkPeople user GODDESSOFRAW.

The nutritional information for Cheesy Tangy Kale Chips is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 83.9

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 61.1 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 3.2 g
• Protein: 6.8 g

The dietary needs meet for Cheesy Tangy Kale Chips is Vegan