Hummus Kale Chips

I realize that kale chips have been all over the web for quite a while now, so you might not need another recipe for them.  But for those of you who either haven't tried kale chips yet, or have tried them but didn't like them, this version might change your mind!

I admit it took me a long time before I was willing to try kale chips...even though I had seen many positive reviews from other bloggers who claimed they tasted great and were a healthier alternative to potato chips, I was still skeptical - especially after my sister tried them and hated them!

But then once I started using nutritional yeast more often and realized how yummy it can make things, I figured that if the kale chips were coated in a cheesy nutritional yeast topping, they were sure to be delicious!

Somewhere along the way of looking for recipes for cheesy kale chips, I came across one that also used hummus and I thought that was a brilliant idea! (Unfortunately, I didn't bookmark the recipe but I'm pretty sure it was this recipe for Chipotle Hummus Kale Chips)

So after mixing up my dressing with hummus, nutritional yeast and a couple of other ingredients, I put my kale chips in the oven and waited anxiously...and once I tasted my first kale chip, I was hooked! The flavour was similar to nacho chips, and the kale was so light and crispy. I especially liked the pieces that had an extra-thick coating on them!

I'm happy to say I'm no longer a skeptic when it comes to kale chips! I've made them multiple times now, trying out some different topping ideas, but this recipe is still my favourite!

Hummus Kale Chips
Inspired by various sources, such as The Novice Chef Blog and I'm Not Superhuman

About 2 cups chopped kale (from 1-2 stalks)
1 tbsp hummus (any flavor)
1 tsp olive oil
1 tsp lemon juice
1 tsp nutritional yeast
1/4 tsp paprika
salt and pepper

Preheat oven to 350°F.

Remove the stems from the kale and slice the leaves into pieces. Place the leaves in a large bowl.

Mix the remaining ingredients in a small bowl until smooth. Taste and adjust seasonings if desired.

Pour dressing over kale and massage into the leaves with your fingers until the kale is evenly coated. (This gets a bit messy, but I find it works better than mixing the dressing in with a spoon)

Spread kale in a single layer on a baking sheet. Bake for about 15 minutes, until crisp.

Makes 1 serving.

Thanksgiving Week - Day 5: Beet-Parsnip Mash with Almond Parmesan

For Day 5 of Thanksgiving Week, I thought I would include a recipe for a side dish to add to your plate. Mashed potatoes are always a popular side dish at Thanksgiving, but when they come loaded with butter and cream and topped with gravy, they are not exactly the healthiest option!

So instead of the usual mashed potatoes, I made a healthier, more colourful, vegan mash out of beets and parsnips, and topped with almond parmesan!

I got the idea from Sweet Beet & Green Bean, who posted a recipe for parsnip puree with almond parmesan.  I really liked the sounds of both components of this dish, but to change it up a bit, I replaced some of the parsnips with beets.

I loved how this turned out! The texture of the mash was nice and creamy and the beets gave it a lot of flavour. Plus the colour was so pretty! But if you don't like beets, you could just replace them with more parsnips as in the original recipe.

My favourite part of this dish was definitely the almond parmesan. I never would have thought of blending almonds with nutritional yeast, but it turned out so well! I loved the cheesy flavour, and it was the perfect topping for the beet-parsnip mash. You can also save the leftovers to use as a topping for other dishes, like pasta or maybe popcorn!

Beet-Parsnip Mash with Almond Parmesan
Adapted from Sweet Beet & Green Bean

1.5 lbs parsnips (or use 2 lbs parsnips and leave out the beets)
1/2 lb beet (about 1 medium beet)
6 cups water
1.5 tsps salt, divided
2-3 tbsp olive oil
1/4 cup unsweetened almond milk

Peel and chop the parsnips. Trim the ends of the beet but leave it unpeeled.

Bring 6 cups of water with 1 tsp of salt to a boil in a large saucepan. Add the beet and boil on medium-high heat for about 15 minutes. Then add the parsnips to the pot and boil for another 20 minutes, until all the vegetables are tender.

Strain the parsnips and beet. Peel the beet and chop into small pieces.

In a food processor or blender, blend the parsnips and beets with the olive oil, almond milk, and the remaining 1/2 tsp of salt until smooth and creamy. Taste and add more salt if necessary.

Serve warm, topped with a generous amount of almond parmesan (recipe below).

Makes 3-4 cups of mash (6-8 servings).


Almond Parmesan:
1/4 cup raw whole almonds
1 tbsp nutritional yeast
1/8 tsp kosher salt

Place all ingredients in a food processor or blender and grind until the nuts are broken up and the mixture resembles fine crumbs.

Store in the fridge for up to 1 week.