With a voluminous surplus of kale in my garden at home, I’ve moved beyond the sauté, the salad, and the smoothie. It’s time to get creative with kale!
You might have seen bags of kale chips in the raw section of a health foods store like Whole Foods or the Food Mill, and you might have also noticed that a bag with 2 t o3 servings of chips costs about $5, sometimes more. They come in all kinds of flavors — even chocolate — but at $5 a pop, they are mostly an occasional treat for me.
In search of creative ways to eat more kale, I decided to make my own version of this tasty and nutrition snack. I tried this once before years ago, but I burnt them and was scared away from tackling it again (for fear of wasting food) until my sister-in-law convinced me to give it another go. She and her husband are sometimes the lucky recipients of our surplus kale, and kale chips are her go-to strategy for consuming this amazing superfood. The trick is to use an oil mister and to watch them closely.
As with most of the recipes we post, I encourage you to venture into your own pantry and create a new and exciting flavor for these crispy crunchy snacks. If dairy works for you, sprinkle some Parmesan cheese. If you prefer something more gourmet, try some Herb de Provence or other dried herbs. If you like a kick, try cajun seasoning, or even some hot sauce. You could also take a walk on the wild side and add some organic cocoa powder and stevia or maple syrup… (I haven’t tried that one yet, but I think I just described my next batch of chips!)
The recipe I’m sharing with you today uses nutritional yeast, which has a comprehensive amino acid profile (protein) and also a good deal of B vitamins. Enjoy!
Crunchy Kale Chips
- 1 large batch of raw curly kale, rinsed and patted dry
- Olive oil in a mister(no need for EVOO, as these chips are going to experience more heat than you want for EVOO)
- about 1/2 scoop nutritional yeast (you’ll be able to eyeball this step based on your own preferences)
- seasoned salt or your choice of seasoning
- Preheat oven to 350
- Tear the kale away from the ribs and into smaller pieces, about 2 or 3 inches
- Lay the kale onto a large cookie sheet, not overlapping
- Pump the mister and spray oil over the leaves (the more toppings you want, the more generous the spray should be)
- In a small bowl, mix a few sprinkles of seasoned salt and 1/2 scoop nutritional yeast
- Sprinkle over chips and lightly spray again
- Roast for about 6 minutes, and then start watching them to make sure they don’t burn. They shouldn’t take longer than 10 minutes to completely crisp up.
- Serve warm