Packed with beta carotene, vitamin K, calcium and fibre – kale is one of the healthiest vegetables out there. The addition of nutritional yeast to this recipe brings valuable B vitamins and gives a delicious dairy-free “cheesy” taste! You can buy nutritional yeast at most health food stores.
In order to make crispy kale chips that melt in your mouth:
- dry the kale thoroughly
- coat with just enough oil to barely cover
- don’t overcrowd them on the tray
- watch them carefully at the end of the cooking time so as not to burn them. Every oven will be slightly different and kale chips can burn fast!
When made right, they are a deliciously addicting way to up your vegetable intake. A handful of chips being the equivalent of half a bunch of kale! And they’re quick and easy to make once you get the hang of them.
These chips are dairy-free, gluten-free and vegan.
1/2 bunch of kale washed and thoroughly spun dry
1Tbsp olive oil
1tsp nutritional yeast
Dusting of garlic powder
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- In a large bowl mix together oil, salt, garlic powder, nutritional yeast.
- Tear off bite size pieces of kale, avoiding the tough white stem.
- Using your hands mix the kale pieces with oil and seasonings, making sure to coat each piece evenly.
- Place on lined sheet – remember not to crowd them. Kale chips need air to circulate, placing them curly side down helps to increase air flow and resulting in crispy chips!
- Bake for 5 minutes, then flip each chip over and bake another 3 minutes – set your timer!
- You want the chips to be a dark green colour and dry to the touch. Watch carefully so as not to burn them. If they do not look dried out at this point, turn off the oven and leave them in another minute or two.
- Serve immediately or store in an air tight container, though they will probably be eaten in a few minutes!