Remember when I said that I wanted to eat more kale this year?
I’ve been keeping up with that resolution in a very tasty way. (See above).
I’ve been adding kale to pasta and salads, and Darryl has been good about juicing kale (he’s serious about juicing!) But we all agree that our favorite way to eat kale is to make kale chips.
We love just roasting them with oil and salt and pepper, but I also wanted to try a cheesy version to see if I could add some more flavor. I’d tried the vegan cheesy kale chips that involved cashew cream before, but I just didn’t love them that way…plus, now we can’t eat cashews. And it takes a looooong time to cook them as well – when I want kale chips I want them now! :)
I think that these are plenty cheesy from the nutritional yeast, onion powder, and garlic powder. The mixture is quite light, so these do cook fairly quickly. Once you get past the 7 minute mark don’t wander too far from the stove. Kale chips go from crisp to burnt in a heartbeat.
- 1 head curly kale
- 1 Tablespoon olive oil
- 3 Tablespoons nutritional yeast
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- salt to taste
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- Wash the kale and remove the ribs. Tear the leaves into chip sized pieces, and lay on a paper towel to drain, or run them through the salad spinner.
- Place the dry kale leaves in a large bowl and add the olive oil, nutritional yeast, onion powder, and garlic powder. Use your hands to mix, making sure each leaf gets some of the coating on it.
- Spread kale in a single layer on the cookie sheets, making sure that they are spread out without touching.
- Bake at 350 degrees for 9-12 minutes. Check on them periodically so they don't burn. When they are crisp, remove from the oven and sprinkle with salt. Let cool for a few minutes before eating.
Do you make kale chips? How do you season them?