(Watch out! These Kale Chips are habit-forming)This recipe for Kale Chips is simply crazy good and healthful, too. You're going to think you're indulging in potato chips, but without the guilt.
I'm pretty sure you will be reaching for more of these Kale Chips once you make them.
I found the recipe in the weekly e-newsletter I get from GirlieGirl Army, that Glamazon Guide to Green Living. There are always great vegan recipes listed along with plenty of other cool information. Check it out, if you haven't already.
(Simply good for you, Kale Chips get their nutty flavor from nutritional yeast)Now back to these chips.
These nutty, crispy treats are habit-forming. I made a test batch the other day and ate the whole platter. When Michael came home from work, I made another batch and he ate the whole platter. Need I say more?
I can't wait to grow kale this season, as it's such an abundant, early crop, there is always plenty to go around. It's one of the first crops you can put in and it keeps on giving well into the fall and first frosts. I had to buy some for this recipe, but come spring, it will be a mainstay of the garden repertoire.
Here's all you have to do:
- If you're not growing it, go buy two big bunches of kale.
- Wash it and remove the ribs. Pat it dry or use a salad spinner to remove the excess water.
- Tear the leaves into bite-size pieces.
- Toss the leaves with a tablespoon of olive oil and a tablespoon of apple cider vinegar.
- Sprinkle a little fine sea salt on top and a generous sprinkling of nutritional yeast (about a tablespoon or so).
- Mix the leaves to coat and spread them out on a baking sheet.
- Pop the baking sheet into a preheated 350-degree oven and bake for about 12 minutes, until the leaves are lightly browned and crispy. Check them after 10 minutes and carefully turn a few to see if they are crisp. If not, return them to the oven for a few more minutes.
- Serve and eat right away.
Go ahead, try to eat just one! This simple, satisfying recipe will leave you craving greens.
I have seen these on several blogs, and now yours. I have got to try these.
ReplyDeleteThey are truly a delicious, healthful snack, Linda. Enjoy!
ReplyDeleteThis sounds like an awesome snack. I will have to check out because I love all things crunchy.
ReplyDeleteI discovered kale chips about two years ago and made them with my curly kale. I absolutely adored it. I had not thought about doing it with the cavolo nero. Maybe later in the year, as I don't have any more. Instead I will just admire yours. Wish I was snacking on them now - m Friday night movie nibbles.
ReplyDeleteThis stuff is crazy good. I discovered it when I roasted a bunch of vegetables last summer and was hooked. I also just use cooking spray for a lighter chip, and have just done an Asian infused chip with rice wine vinegar, sesame oil,sesame seeds and a sprinkling of ground ginger. Oh Man. No wonder they are everywhere.
ReplyDeleteBest, Janice
I can't wait to try these! My daughter loves kale too and she's been wanting me to make these for her, but I never got around to it.
ReplyDeleteI didn't grow kale in our garden last year, but it will be growing this year!
I make these, I love these and have never used the cider vinegar so shall do this on my next go-round. And plant some kale seeds now!
ReplyDeleteThey just about melt in your mouth, Eliana.
ReplyDeleteI bet the cavalo nero would work really well, Mango. These are definitely Friday-night movie-snacking chips.
Thank you, Janice, for your creative Asian-infused take on these. You're right, they are everywhere, and are so delicious!
Your daughter is going to love these then, Marie, if she loves kale. Kale is so easy to grow, too, so I'm sure your garden will be bursting with these greens. Can't wait to get planting!
The cider vinegar adds a nice touch, Claudia. Look for really good stuff, like Bragg's organic, unfiltered apple cider vinegar. Yum!
I am definitely with you on the kale chips--they're so addicting!
ReplyDeleteThere could be worse vices in life, hey, Jes?
ReplyDelete