Kale is a leafy green that I try to get into my body at least every other day. It is the most nutrient dense leafy green and is full of all kinds of cancer fighting phytonutrients. I use baby kale in my salads & green smoothies, but my favorite way to eat kale is to make kale chips.
I have been making this recipe like crazy lately, and find myself eating the entire pan by myself! It is a great way to get a large amount of nutrients into the body, and at the same time satisfy any cravings for a salty, cheesy, crispy, crunchy snack.
I LOVE KALE CHIPS!
Here is my favorite way to prepare them:
Drizzle a little olive oil onto baking sheet. Use pastry brush to spread out evenly.
Wash kale. There are 2 types. Curly & Lacinato. I like to use lacinato, which is this large, flat type. If you use curly kale, you can use this same recipe but just toss in a bowl with tongs to coat.
De-vein kale by taking out the tough stem that is in the middle. It is bitter so make sure to remove it. I just tear it with my hands.
Tear kale into pieces…or not. Whatever shape and size you desire.
Have ingredients ready. You will need olive oil, soy sauce (or tamari), any type of grill seasoning, pepper, & nutritional yeast (or Parmesan cheese for non-vegans).
Drizzle about a tablespoon of olive oil over washed kale. Can use a pastry brush to coat…I just use my fingers!
Then drizzle with a 1/2 tablespoon – 1 tablespoon of soy sauce. Use pastry brush or fingers to coat leaves.
Sprinkle with nutritional yeast (or parm cheese) until coated to your liking. I use about 2-3 tablespoons for this batch. I just eyeball it.
Add about a teaspoon of grill seasoning –or any seasoning you like. Curry is good, Italian seasoning is good, but my fav is Trader Joes 21 Seasoning Salute. I used about half of what is in my palm in the pic.
After adding seasoning, use the pastry brush or your fingers to spread all together onto the leaves. Basically you are just wetting the seasonings with the oil and soy sauce. Nothing fancy, it does not need to be perfect.
Bake at 250 degrees for 15-20 minutes or until crispy. Watch closely. The time between crispy and burnt is just a couple minutes. I can usually tell when it is done by my nose. It smells really yummy when it is crisped up and done. If it is crispy, it is done. Break into pieces and enjoy. Can also crumble and use on soups and to top salads.
2-3 tablespoons nutritional yeast or Parmesan cheese
1/2-1 tsp grill seasoning
pepper to taste
Wash kale leaves. Take large vein out of center of kale. Spread about 1 tablespoon olive oil onto pan. Lay kale leaves down on pan in single layer. Drizzle remaining olive oil onto kale, just enough to coat each leaf. Use pastry brush or fingers to spread onto leaves. Do the same with the soy sauce. Sprinkle with nutritional yeast or Parmesan cheese. Sprinkle with seasoning and pepper, then spread seasonings into the oil and sauce using your fingers or pastry brush. Bake 250 degrees or 15-20 minutes or until crispy.