Monday, May 16, 2011

Kale Chips Recipe

Good morning!  I hope it's a beautiful spring day where you are.  Victoria is warm, grey and drizzly.  It's a great day to stay inside, watch the cherry blossom petals blow in the wind and listen to the birds sing.

Grey days are just perfect for cooking, then curling up to snack on your homemade goodies with a good book.  The best, easiest, tastiest and healthiest snack I know how to make is kale chips.  They're savoury and crunchy like chips or crackers, but they're made with a healthy green veggy and cheesy, B-vitamine packed nutritional yeast (AKA, catnip for vegetarians and vegans).  What's not to love?



This recipe serves one or two people.  I'm kind of a bottomless pit, so I'm usually content to eat the whole batch.


Ingredients:



Curly Kale, about 3 big leaves
Olive Oil (I like plain ol' olive oil, not extra virgin), about 2 tsp
Nutritional Yeast Flakes (some stores will call it Red Star or engevita yeast.  Powder is fine if you can't find flakes, but the texture won't be quite the same), about 1 tbsp
Salt and Pepper to taste

Instructions

Preheat your oven to 350F.

Wash and dry the kale.  Discard the tough stem/centre rib and rip the leaves into bite sized pieces.  Place the kale on a baking tray, sprinkle on a little bit of oil and toss to coat the leaves.  It might look like you need more than 2 tsp when you're sprinkling the oil on, but you probably don't.  You'll see when you toss the kale that you have enough.  Spread the kale out in single layer on the baking sheet.  Sprinkle on the salt, pepper and yeast. 


Pop the kale in the oven for about 7 minutes, but keep an eye on it. When the kale has shrunk quite a bit and is looking crispy, pull out the tray and flip the kale over.  Return it to the oven for about 3-5 more minutes.  If the edges are starting to turn a little brown, they're done!


Put the kale chips in a bowl, let them cool for a second, then turn on a good movie and start munching away.

Feel free to mess with the seasoning.  This would be great with Cajun spices.  Or you can use sesame oil instead of olive oil and top it with some chili flakes, sesame seeds and Asian spices. 

Now, I'm off to make a big batch of these and stuff my face.  I hope you give them a try, too (let me know if you do!).  Enjoy!

3 comments:

  1. I'm going to make this tomorrow!!

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  2. They're awesome! I think you'll love them.

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  3. I seriously can't wait to try these...

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