This slideshow requires JavaScript.

I’ve played with making kale chips for awhile now and here are the 3 keys I have found are most important to get them to come out just right: 1.) Set the oven to a low temp (275 degrees) because the process is more about dehydration, not “cooking” them. 2.) Don’t use too much oil or they will stay soggy and not crisp up, and don’t use too little oil or they could burn easily. 3.) Don’t use parchment paper because they stay soggy, just put them on un-greased cookie sheet.

Kale is known to be a “Superfood” – it’s jam-packed with all kinds of nutrients, including lots of  potassium, vitamin C, protein, and omega-3 (you DON’T need fish to get your omega-3, it’s in various plants, kale being just one of them.) And getting our leafy greens in is a great way to stay healthy.

There are so many ways to customize your chips and you can even get a dehydrator which cooks them even more slowly because it’s at a lower heat, which gets them even more krispy and delish, but here’s a standard recipe that I do that will make you want to have these every week.

Ingredients:

  • One Large bunch organic kale (they shrink once baked)
  • 1 Tbsp olive oil
  • Spices and seasonings of your choice. Some of my favorite are those pictured: TJ Everyday Seasoning mix, garlic, powder, sea salt, chili powder (if I’m in the mood for spicy and that extra kick – be careful not to overuse if you’re not used to spicey), smoked paprika, cracked pepper.
  • 2 Tbsp Nutritional yeast (this makes it cheesy and is a great source of vitamin B12!)

Instructions:

  1. Pre-heat oven to 275.
  2. Rinse, shake out water, and pat dry each kale stalk. Pick off the leaves from the stalk in small’ish sizes (see pic) and put into large bowl. Drizzle on olive oil and “massage” the kale with both hands so that it softens and shrinks and is less “springy”.
  3. Add the seasonings, toss with hands. Add the nutritional yeast into the mix and toss once more. Pour 1/2 of them onto un-greased cookie sheet (you will need either two cookie sheets or do two separate batches).
  4. Spread the leaves all around so they are as spaced out as possible, like the picture – they will shrink quite a bit. If you want, sprinkle a little more seasonings/yeast on them. Pop them in the oven for about 25 minutes (check them around 15-20 minutes so they don’t burn). And that’s it. Enjoy! 

Dare to make a difference. Go vegan.

Dani

Categories: Get Cooking

0 thoughts on “Krispy Kale Chips”

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts

Get Cooking

Crispy, Smoky ‘Bacon’, Avo, Cheese, and Tomato, Grilled Sandwich

There’s nothing sexier than a killer grilled sandwich that didn’t have to be murdered in order to be devoured with gusto and wild abandon. This is The Sandwich That Will Get You To Be A Believer! It’s Read more...

Get Cooking

Best Burgers This Side Of Any River!

  VEGGIE BURGERS  Makes about 8 medium patties. The below measurements are close approximations.   Ingredients  1 can black beans 1 c cooked quinoa (I always cook it in Better than Bouillon veggie broth, but Read more...

Get Cooking

Super Delish & Nutrish Oatmeal, Banana, Date, & Walnut Breakfast Cookies

Be prepared to eat several at one sitting and not feel guilty! And don’t forget the cup of coffee with plant-based creamer to go with it. Nothing like the aroma of cinnamon and nutmeg filling Read more...