This is, by far, the most frequently requested recipe.  Friends, family, readers, and remarkably self-aware Portland toddlers demand good kale chips.  There are a million ideas on the interwebs, and I feel as though I’ve tried them ALL.  And I don’t love them, I’ll be honest.  I can’t quite get used to the bitter flavor of the brittle, crispy kale.

However, I’m always up for a challenge unless it involves something that I don’t want to do, like running a marathon or laundry.  Then I’ll gladly say Uncle! and curl up on the couch with a good book and glass of wine. Given the name of my blog, though, I actually feel morally compelled to find a kale chip recipe that is not only passable, but doesn’t make me want to eat a whole cake afterward just to get the taste out of my mouth.

Success.

These little guys took  about 4 tries before I was satisfied with the results, and I actually enjoyed them quite a bit.  They tasted wonderfully spicy, a little cheesy, and satisfied my snack cravings.  The only problem?  I wanted more.  (I also used coconut oil which helped with the bitter flavor.  It is my favorite oil to use on the chips by far.)

Ingredients:
1 bunch of kale, washed, de-stemmed, and dried thoroughly
2 Tbsp nutritional yeast flakes
1 Tbsp olive oil or coconut oil  (I found a coconut spray that worked REALLY WELL)
2 tsp favorite salt-free seasoning mix (I chose a grill and chop kind, but Spike would work)
smoked sea salt (which you can find at Trader Joe’s for cheap, or in the bulk bins at Whole Foods)

Directions:
1) After you’ve torn the kale into bite-sized pieces, put in a mixing bowl and spray or drizzle oil over leaves.  Mix well.
2) Spread leaves over a cookie sheet in a single layer.
3) Sprinkle nutritional yeast over the kale, and then follow with salt-free seasoning and a very light sprinkle of salt
4) Bake at 400 degrees for 15-20 minutes, depending on your oven.
5) Kale should be dark green and even a tiny bit brown in some places, but crunchy.  Consume immediately.