Best Crispy Kale Chips
Transform kale leaves into delicate crispy cheesy chips that are good for everyone. Eat on its own as a snack or sprinkle on top of rice, pasta.
Equipment
- Lined baking sheets
Ingredients
- 1 bunch of kale (Lacinato, curly or Siberian)
- 1-2 tbsp neutral tasting oil like avocado or refined coconut oil
- 1/4 cup almond meal or ground cashews
- 2-3 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp smoke or sweet paprika
- 1/2 tsp cayenne pepper (optional)
- sea salt & black pepper
- 1 tbsp water
Instructions
Turn the oven to 325F
- Line 2 baking sheets with either parchment paper or silicone mats.
Prepare the kale
- Wash and dry the kale leaves in a clean kitchen towel.
- Remove the stems by holding the bottom of the leaf and run you thumb and index towards the tip until you end up with the soft part. Gently tear medium pieces. Place the kale leaves in a large bowl.
- Drizzle or spray the oil and using your hands, massage the kale until all the leaves are lightly tenderized and oiled up.
Prepare the seasonings
- In a small bowl, mix the garlic powder, paprika, salt, pepper, nutritional yeast, almond meal or ground cashews. Add the water and stir.
- Using your hands, drizzle the spice mix and massage into the kale leaves.
Bake
- Place the seasoned leaves on the baking sheet making sure that they don't overlap. Use several trays if needed.
- Bake for 20 mn. Gently flip the leaves and bake another 5-8 minutes until they are all crispy. Keep an eye on them to make sure they are not overbaked! Taste and season if needed.
- Allow to cool for a few minutes before serving.
- Chips must be completely cooled off before storing.
Notes
VARIATIONS
Indian: add some yellow curry powder to the existing seasoning blend.
Mexican: sprinkle some cumin powder, or chipotle spices.
American: ... you get the idea!
Mexican: sprinkle some cumin powder, or chipotle spices.
American: ... you get the idea!
Tried this recipe?Let us know how it was!