Kale chips, by far, is my most frequently requested recipe outside of desserts. 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. Well, except for this brand. I can eat that spendy kale goodness all day long. But in general, 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 my love of kale and your great interest, 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.
So, when I created a kale chip recipe that I wanted to eat compulsively, I did a little kitchen dance of joy. These little guys took about 6 tries before I was satisfied with the results, and I ate them until I was almost full. Because you can’t REALLY get full on kale chips.
They taste 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 kale chips by far.
So, I give you Zesty Kale Chips!
- 1 bunch of kale, washed, de-stemmed, and dried thoroughly
- 2 Tbsp nutritional yeast flakes
- 1 Tbsp olive oil or melted coconut oil (This coconut spray worked REALLY WELL, but I can’t vouch for it’s nutritional value or purity.)
- 2 tsp favorite salt-free seasoning mix (I chose a Grill’n 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)
- After you’ve torn the kale into bite-sized pieces, put in a mixing bowl and spray or drizzle oil over leaves. Mix well.
- Spread leaves over a baking sheet in a single layer.
- Sprinkle nutritional yeast over the kale, and then follow with salt-free seasoning and a very light sprinkle of salt
- Bake at 400 degrees for 15-20 minutes, depending on your oven.
- Kale should be dark green and even a tiny bit brown in some places, but crunchy. Consume immediately.
So, there you have it. My You-Don’t-Want-To-Eat-Cake-After-Eating-These-Kale-Chips Recipe. I hope you enjoy them as much as I do!
All Hail The Kale,