Tasty Kale Chips Recipe

I have to give all the credit to my really great friend Brittain who introduced me to kale chips. I NEVER would have eaten them if she hadn’t made them when I visited one day. Fast forward an hour and it took all my self control to not devour the whole plate! I was hooked. Not only did she introduce me to kale chips, but also nutritional yeast, which I’ve now smuggled into Paraguay (well, maybe not smuggled…). I’ve been craving kale chips like crazy since moving to Paraguay, but since my debacle last week, I’ve since given up on finding a substitute. There is no substitute for kale chips in my book.

As promised, here is my super easy and super yummy kale chip recipe. Sorry I don’t have pictures…Like I said earlier…no kale here.


Tasty Kale Chips

Prep time: 5 minutes

Baking time: 10 minutes

Yield:

About a 1-gallon zip-lock sized bag of kale chips (unless you ate half the batch straight out of the oven like I never do)

Ingredients:

1-2 tsp EVOO

a few pinches of salt

pepper

1-2 TBSP nutritional yeast

a “bundle” of kale

Optional:

Try any one of the spice combos at the end of the recipe if you’re adventurous!


Directions:

  1. Wash the kale well under cold water and really get into all those fold and creases to get all the sand and grit out.
  2. Gently tear or cut the kale leaves into chip-sized pieces. Toss all the pieces into a bowl.
  3. Drizzle in 1 teaspoon of EVOO and rub it all over each piece of kale with your fingers. If you need more, put a little more oil.
  4. Lay all the kale pieces onto baking sheets in a single layer.
  5. Sprinkle with salt, pepper and nutritional yeast. If it it your first time using nutritional yeast, use it sparingly and add more next time if you like the flavor.
  6. Bake the kale at 350 for 10 minutes. I like my kale chips in that place between chewy and crispy. If you like them crispy, bake them an extra 1-2 minutes. I’ve never had to bake them more then 13 minutes.

You can eat them straight out of the oven and cooled down. Once they are cool, you can store them in a zip-lock bag or tupperware container. I’ve heard they last up to two weeks in a zip-lock bag, but they’ve never lasted more than 2 days in my house.

Enjoy!

For an adventure, try any one of these spice combinations. The spicy/curry ones are great.

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