Cheesy Kale Chips
Mario Fabbri’s Cheesy Kale Chips from Season 1, Ep 7 of New Day New Chef
“Cheesy” Kale Chips Recipe
In “New Day New Chef” Season 1, Episode 7, hosts Jane Velez-Mitchell and NBA legend John Salley bring you another exciting episode of plant-based cooking. This time, the spotlight is on chef and TV host Mario Fabbri from “Trying Vegan with Mario,” who shares his recipe for delicious and healthy Cheesy Kale Chips.
Mario walks viewers through the simple steps to create these tasty chips, perfect for a guilt-free snack. He starts by massaging fresh kale with a mixture of nutritional yeast, cashews, lemon juice, and spices, creating a cheesy coating without any dairy. After baking to crispy perfection, these kale chips offer a satisfying crunch with a rich, cheesy flavor that’s sure to please everyone.
During the episode, Mario, the son of a sausage maker, also opens up about his decision to walk away from his family’s animal-based food business to pursue a passion for plant-based cooking. His inspiring story adds a personal touch to the segment, highlighting the benefits of embracing a vegan lifestyle.
Tuna Salad Wrap Recipe
But that’s not all! Don’t miss another recipe from this episode. “90210” star Christine Elise, whips up her Cool Vegan Cashew and Cranberry “Tuna” Salad Wraps with Avocado. Christine recounts the pivotal moment that led her to go plant-based, sharing her journey and the positive impact it’s had on her life.
Watch New Day New Chef on UnchainedTV
“New Day New Chef” continues to bring fresh and exciting plant-based recipes, along with inspiring stories from guests who have embraced the vegan lifestyle. Tune in to learn how to make these delicious dishes and to be motivated by the journeys of Mario Fabbri and Christine Elise!
Cheesy Kale Chips
Ingredients
- 1 bunch (about 10 oz) kale leaves (washed with stems removed)
- 1/2 tbsp extra virgin olive oil or melted coconut oil
- 1/2 lemon, juiced
- 1/4 cup nutritional yeast
- 1/4 cup raw cashews
- 3 tbsp hemp seeds
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp salt and black pepper
- pinch of cayenne pepper (optional)
Instructions
- Preheat oven to 300 Fahrenheit
- Remove the kale leaves from their stems and tear them into large pieces. Add them to a big bowl.
- Drizzle the oil and lemon juice onto the kale leaves. Use your fingers to massage the kale with the oil and soften its texture.
- Add the cashews, hemp seeds, nutritional yeast, salt, pepper, garlic and onion powder to a blender and pulse into a crumbly texture.
- Sprinkle the cashew blend onto the kale and spread evenly.
- Spread the kale on a baking sheet and bake in the oven for 15 minutes.
- Toss and flip the kale then bake for 5-10 more minutes.
- Best when eaten within 24 hours.
