Vegan Kale Nacho Chips

Recipe courtesy of Autumn Calabrese



Parchment paper

Nonstick cooking spray

4 cups raw kale, stems and ribs removed and discarded, leaves cut into

1-inch pieces

1 Tbsp. olive oil

1 dash sea salt (or Himalayan salt)



1 cup cauliflower florets

1 Tbsp. FIXATE Taco Seasoning

(see recipe below for FIXATE Taco Seasoning)

1 Tbsp. olive oil

1/4 tsp. sea salt (or Himalayan salt)



2 medium Roma tomatoes, seeds removed, chopped

1/2 cup chopped onion

1 cup canned black beans, drained, rinsed

1/4 cup FIXATE Vegan Nacho “Cheese” Dip (see recipe below)

1 Tbsp. fresh lime juice (juice of one medium lime)

1/4 cup chopped fresh cilantro



1. Preheat oven to 400ºF.

2. Cut a sheet of parchment paper into four equal squares. Lay parchment paper squares on a large baking sheet; lightly coat with spray. Set aside.

3. Combine kale, oil, and salt in a large bowl; toss gently to blend.

4. Evenly arrange kale, in a single layer, on each parchment paper square.

5. Bake for 15 to 18 minutes, turning halfway through, or until dry and crispy.

Set aside.


1. Place cauliflower in food processor (or blender); pulse until it resembles rice, seven to ten 1-second pulses.

2. Combine cauliflower and taco seasoning in a large mixing bowl; mix well.

3. Heat oil in large skillet over medium-high heat; swirling to coat pan.

4. Add cauliflower mixture and salt; cook, stirring frequently, for 6 to 8 minutes, or until lightly browned and cooked through. Remove to a paperlined plate. Set aside. Cook’s Note: Be sure not to overcrowd pan as this will impede browning; if your pan is not large enough, work in batches.

5. Top kale chips evenly with cauliflower mixture, tomato, onion, black beans, and cheese dip.

6. Bake for 3 to 5 minutes, or until everything is warm and melty.

7. Carefully transfer each parchment sheet to a serving plate. Drizzle evenly with lime juice and garnish with cilantro; enjoy!

TIP:  Kale chips can be more fragile than tortilla chips, so you might want to enjoy these nachos with a fork.


SERVES: 24 (1 tsp. each)

Prep Time: 5 min.


3 Tbsp. chili powder

1 Tbsp. + 1. tsp. ground cumin

2. tsp. garlic powder

2. tsp. onion powder

2. tsp. ground sweet smoked paprika

2. tsp. ground coriander

2 tsp. ground black pepper


1. Combine chili powder, cumin, garlic powder, onion powder, paprika,

coriander, and pepper in a small bowl; mix well.

2. Store taco seasoning in an airtight container.



SERVES: 12 (approx. 2 Tbsp. each)

Prep Time: 10 min


¾ cup all-natural peanut (or cashew) butter

1 Tbsp. fresh lime juice (juice of one  medium lime)

3 slices pickled jalapeno

1 tsp. jalapeno brine (from pickled jalapeno jar)

1/2 tsp. sea salt (or Himalayan salt)

1 tsp. palm sugar or coconut sugar

1 Tbsp. FIXATE Taco Seasoning

¾ cup cool water


1. Place peanut butter, lime juice, jalapeño, jalapeño brine, salt, sugar, and taco seasoning in food processor (or blender).

2. Process continuously while slowly adding water until a smooth, creamy sauce has formed.

TIP: This sauce is also great on veggie tacos and veggie burgers. It stores covered, in the refrigerator for up to 5 days. When ready to use, simply warm gently in the microwave, stirring every 10 seconds, until desired temperature is reached. Don’t be afraid to add a teaspoon or two of water if sauce has thickened.

NUTRITIONAL INFORMATION (per serving of nachos with cheese dip): Calories: 220,

Total Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 635 mg, Carbohydrates: 24 g, Fiber: 8 g, Sugars: 4 g, Protein: 9 g

4 thoughts on “Vegan Kale Nacho Chips

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