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.
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.)
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)
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.