Last week, I made kale chips for the second time ever. Now I’m wondering why I haven’t been making them on a regular basis. They’re. so. ADDICTING!
Sittin’ pretty in last weeks dinner.
Yesterday, as part of my Sunday Food Prep I made another big batch. Well now it’s Monday and I’m already kale chip-less 😦 They’re super easy and delicious and way healthier than any potato chip!
Cheezey Garlic Kale Chips
1001 bunch Kale
- 2 T Nutritional Yeast + about 2 T water
- Garlic powder (I just used a couple shakes, but add more if you want them extra garlicky)
- Cooking Spray
Preheat oven to 200 degrees.
Wash and DRY kale leaves before beginning. Cut kale around the thick stems down the middle, then into about 2″ pieces.
In a large-sized bowl whisk together nutritional yeast, water and garlic powder until no clumps remain. You may need to play with the measurements a little. The mixture should be a sauce, but not too watery. Add more yeast or water until the consistency is right.
Place kale leaves into the bowl and toss. Now, this is a dirty job. Get your hands right in there and toss them around until they are all coated.
When all the kale is covered, place in a single layer on a sprayed baking sheet and bake for 10-15 minutes, checking frequently. When they’re crisp and brown around the edges, they’re done! Some will cook faster than others, so I just remove the cooked ones and set them aside.
Just look at them.. They’re practically calling to be eaten all in one sitting!