Bake Some Kale Chips

We love kale chips! They satisfy our craving for a crunchy, salty snack, with the added bonus of lots nutrients and few calories.  Kale is a great source of vitamins A and C, calcium, and cancer-fighting phytonutrients so this is a snack you can feel really good about eating regularly.

We love them so much that we’ve been known to grow kale plants in pots for friends, so that they can cut off a few stems and bake up some kale chips.

We have plenty of kale growing in our garden almost all year round. Hardy and resilient, it’s a plant that can stand up to cold weather well and in fact tastes better once it’s had a little frost on its leaves.

  “We love them so much that we’ve been known to grow kale plants in pots for friends, so that they can cut off a few stems and bake up some kale chips”

Kale chips couldn’t be easier to make. There are lots of different versions, but here’s ours.

You’ll need…

1 bunch kale (we prefer curly kale because it gets crunchier)

1 1/2 tbsp olive oil

1/3 cup nutritional yeast

1/4 tsp salt.

Here’s what you do…

Preheat the oven to 350°F.

Wash and dry a bunch of kale. Dry is the operative word here, because if the kale is moist, the result will be a soggy kale chip.

Rip out the hard, woody stems from each leaf. Tear the kale into pieces and put it in a bowl.

Add olive oil, salt and nutritional yeast ( I said a 1/3 of a cup but really I just add a couple of handfuls). Use your hands to massage the ingredients into the kale and then spread them on baking sheets. Taste a raw leaf at this point and see if it’s to your liking. You can add more salt, but remember that the salty taste intensifies as they cook. I usually end up adding a bit more nutritional yeast, because I love it.

Kale chips

Bake in the oven for 15 minutes. These burn easily so check them towards the end and take out the chips that are already crispy, leaving some to keep cooking. To me the perfect kale chip is light and dry, with just the slightest bit of chew left in it, so I’m looking to catch them at that stage. These are best eaten straight from the oven because they wilt a bit if they’re stored, but my guess is they won’t last long anyway because their pretty addictive.

Variations…

I like making these with nutritional yeast because I like the cheese-like, nutty taste of the yeast.

However if that isn’t your cup of tea, one of my dear friends makes a version with 1 tbsp sesame oil, 2 tsp of soy sauce and 1 tbsp of sesame seeds and that’s delicious too. Just add those ingredients to the bowl instead of olive oil, salt and nutritional yeast and the rest of the recipe is the same.

For a spicy version you can make them with 1 1/2 tbsp olive oil, 1/8 – 1/4 tsp cayenne, 1/3 tsp paprika, 1/3 tsp salt.


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December 2nd, 2013|Tags: , , |

About the Author:

Jill Blakeway is the founder of the YinOva Center in New York City and a licensed and board certified acupuncturist and clinical herbalist. Jill is the author of two books on women’s health and the host of CBS Radio’s Grow.Cook.Heal.

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