Once in a while I have mad cravings for something salty and crunchy like the potato
chips I sometimes have a taste for–but I know I need to satisfy that craving with
something a lot healthier.
Kale chips to the rescue!
Thank goodness for kale chips!
They may not be potato chips, but they’re a close second.
These crispy and nutrition-packed chips are sure to be gobbled up quickly.
Oven Baked Kale Chips
One bunch organic kale cut in bite sized pieces
Olive oil
Sea salt and pepper
Nutritional Yeast (optional)
Directions:
Preheat your oven to 325 F.
Wash the kale thoroughly and rip it up into bite sized pieces, discarding the stems.
In a large bowl, toss them in olive oil, salt and pepper.
You can get creative with the seasonings, such as nutritional yeast, if you’d like.
Other vegan seasoning options include:
*vegan cheese toppings
*red pepper flakes
*soy sauce
*agave nectar
*fresh garlic
*granulated garlic
*white wine vinegar
*lemon juice
*cumin
*chili powder
*cayenne
and more…
There are so many other flavorful seasonings you can add to your chips.
The sky is the limit–or should I say, your tastebuds!
Spread the leaves on a large baking sheet, being careful not to overlap the pieces.
Bake for about 20 minutes or until they’re nice and crispy.
I love to put my kale chips into a large glass jar on the kitchen counter so I
can grab a handful when those cravings hit me!
I even put them in a paper bag and take them to the movies as a healthy
alternative to movie theater popcorn.
Have you made kale chips?
What are your favorite seasonings to add?
Mmmm I LOVE kale chips. These sound delicious!
Looking forward to checking out your blog =)
I make some awsome Kale chips using my dehydrator, bit an oven can be used too say at around 150 degrees, but here is my recipe.
Cashew Kale Chips
Ingredients:
1 large bunch of curly, green kale, washed, large stems removed, torn into bite size pieces
Coating:
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
Juice of 1 lemon
1 Tbsp. nutritional yeast (optional)
1/2 tsp. himalayan pink crystal salt (use more or less to taste)
Preparation:
Put coating ingredients into Blender. Blend until smooth. Using your hands, massage coating onto kale pieces getting it inside of curls. Put on dehydrator/teflex sheets (don’t worry about flattening them, they’re fine bunched up) and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 12-15 hours, or until very crispy.
Allow to cool then store in airtight bags or container or they will start to take up moisture and loose their crispness.
Hi Bryant,
What an awesome Kale chip recipe. Thanks for sharing this! I will friend you on Facebook. Thanks for stopping by. Let’s stay in touch.
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