Crunchy Kale Chips
September 1, 2012 § 5 Comments
Last week I ate a gallon ziploc big of kale chips that packed a balsamic vinegar punch. K-chips with chile/adobo powder are an extremely good idea. A couple days ago I read an article about chocolate kale chips (I’m not holding my breath on that one). This three-ingredient version is my favorite.
This recipe has undergone seven trials in the past two weeks; each time, I’ve whittled away at a list of ingredients that was, at one time, double in length. But as I reduced and tasted, I felt that this simple-dimple blend was just as good as the previous versions touting extra spices and peppery add-ins. (Okay, with a caveat: If you’re a garlic lover, go ahead and add a few minced cloves to this recipe — it’s terrific.) But rest assured, this combination below is simple and good, no garlic or spicy-heat necessary.
There are only three things to keep in mind when setting out to bake a batch of crispy kale chips: (1) Make sure the kale leaves are completely dry. If they’re at all wet, they’ll steam instead of crisp. (2) Don’t be tempted to pile kale onto the sheet pan. Spread the kale in a single layer and when making a large batch, use two or three sheet pans. (3) Keep a close eye on the chips during the remaining 3-5 minutes of baking. They crisp-up quickly and can burn easily.
1 bunch kale, stemmed and ripped into large pieces
3-4 tablespoons nutritional yeast
sea salt, to taste
few teaspoons olive oil
1. Preheat oven to 350 degrees. Stem kale leaves and rip into large pieces. Wash and spin until dry; pile in a large bowl. Toss with a few teaspoons of olive oil to coat, nutritional yeast and sea salt to taste (be generous).
2. Spread kale leaves in a single layer on an ungreased baking sheet. Bake for 15-22 minutes, tossing half way through, until crunchy and slightly golden-brown around the edges.
Diet Notes: SCD-safe, gluten-free, nut-free, vegan