Sorry bunnies, no more kale for you. Until this year, we’ve always grown way more kale than we could keep up with. We would give it away to neighbours and anyone with pets who would enjoy it. This year, I’ve decided to just make a snack of it, rather than a meal, and we are having no problems keeping up.
Kale chips have been around forever, so this recipe is nothing super creative, but it is super easy to make. Plus, you can feel better about snacking on these in place of chips. One batch only lasts up one snack in this house.
– 3 oz kale, destemmed, torn into large pieces (it would be around 1/2 to 1 bunch of kale at your store, depending on how it’s sold, or around 5 cups lightly packed).
– 1 tablespoon extra virgin olive oil
– 2 tablespoons nutritional yeast
– 1/2 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/4 teaspoon sea salt (I like to use Herbamare original herbed sea salt for an extra touch of flavour)
1. Preheat oven to 250F.
2. Prepare your kale by destemming it, washing it, and drying it very good. Use a salad spinner to get it really dry.
3. Place the kale into a bowl. Pour the olive oil onto the kale and massage it in with your hands.
4. Mix the dry ingredients (nutritional yeast, garlic powder, onion powder, sea salt) and sprinkle onto the kale. Mix.
5. Spread mixture onto a large cookie sheet lined with parchment paper. The kale should be in a single layer and should be spread out. By not overcrowding the pan, you will ensure that the chips are crispy.
7. Bake for 10 minutes. Flip the kale and rotate the pan.
8. Bake for approximately 10 minutes longer, until the kale is crispy.
9. Take out of the oven and let sit on the pan until fully cooled. Enjoy!