RAINING KALE CHIPS
Kale is full of antioxidants, fibre, vitamins, minerals (including calcium) chlorophyll and so much more. What's not to love, right? Well, it can definitely be an acquired taste for some people. I find with kale chips that even non-kale lovers appreciate the crunchy goodness and keep on coming back for more.
The flavour combos are endless when it comes to kale chips, but you'll find a simple and delicious recipe below. The trick with kale chips is to not overdo it with the oil because no one wants to eat a soggy mess - so make sure you really massage in that oil for even distribution and to avoid drenched leaves.
RAINING KALE CHIPS (SERVES 1)
Print recipe HERE.
- 1/2 bunch kale
- 1 tsp. extra-virgin olive oil
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 1/2 tbsp. nutritional yeast (non-active yeast - completely different from what's in your bread)
- sea salt & black pepper
- pinch cayenne pepper (optional)
- Preheat oven to 300°F.
- Wash and dry kale (a salad spinner works really well). Remove large stems and tear into bite-sized pieces, about 1-1.5 inches in size. Transfer to a medium bowl.
- Drizzle kale with olive oil. Massage each kale leaf, making sure to get the oil into every nook and cranny.
- Sprinkle kale with spices, salt and pepper. Toss well to evenly coat.
- Bake in oven for 17 minutes, turning kale leaves over halfway through. Remove from heat and let cool on baking sheet for about 3 minutes to crisp up nicely.