I’m ashamed to admit that I’ve been buying those tiny yet expensive ($7!) bags of raw kale chips at Whole Foods. I know they’re ridiculously over priced for such a little bag of kale goodness, but they’re just so tasty and tempting. Especially when I need to bring a quick snack on an outing with friends. We all love them so.
Well, a friend encouraged me to make them from scratch at home and now that I’ve discovered just how easy (and CHEAP!) making kale chips can be, I doubt I’ll ever buy a bag from the store again.
I know the idea of kale chips may sound weird, but trust me — they are delicious and you must try them! Even our daughter loves them and UNTIL NOW she has had an aversion to dark leafy greens. (And you know that’s been killing me!)
Making kale chips is so simple, quick, and tasty. Here’s what you do.
1 bunch kale – wash, dry fully, remove stems, and tear into 3 to 4 inch pieces
1/2 tablespoon apple cider vinegar
1 tablespoon olive oil
2 tablespoons nutritional yeast (or Parmesan cheese)
Pinch of sea salt
To make them quickly:
Heat oven to
375 250 degrees. Mix vinegar and oil, pour over kale and toss to coat evenly. Sprinkle in cheese/yeast and salt. Toss again until kale is evenly coated. Spread in a single layer onto a baking sheet, and bake for approximately 15 20-30 minutes or until just crisp.
To make them raw:
Mix vinegar and oil, pour over kale and toss to coat evenly. Sprinkle in cheese/yeast and salt. Toss again until kale is evenly coated. Spread in a single layer onto a baking sheet, and dehydrate at 115 degrees for 4-6 hours until crispy.
Enjoy them on their own or crumbled on top of quinoa, baked potatoes, pasta dishes or salads. This particular batch didn’t last ten minutes in our house. We all went to town.
Recipe from Eat Drink Better.