Oh man, these are freakin’ tasty! :)
When I first heard of kale chips, I wasn’t convinced. I love kale… cooked and stewed over rice. I couldn’t imagine just munching on it for fun, so I passed it by. And then I was in a hungry, vegan mood and I picked up these packaged kale chips from Brad’s Raw foods. But, even on sale, these were just way too darn expensive for me. Bummer. It’s hard to pull yourself away from something that is SO TASTY and SO HEALTHY. You can’t even convince yourself that it’s better for you to leave it behind!
Anyways, so began the search for the perfect recipe for kale chips of my own. These are loosely inspired by this recipe from Happy Healthy Life (love her recipes!) but I ended up changing a few ingredients and the cooking method (to be faster!) so this ‘inspired by’ recipe is now my own! (that’s one thing I love about cooking haha).
Please. Incorporate these into your daily snacking. They are easy, super cheap, and healthy. They are good for your body, good for your liver (kale and other leafy greens!), and good for cleaning out your refrigerator if you participate in a CSA and want to make it through winter. ;)
Yay! Share photos (@simone_anne on Instagram) and your reactions when you make these!! :)
xo – Simone
“Cheesy” Vegan Kale Chips
What you need -
1 large bunch of kale
1/2 cup or more, to taste, of nutritional yeast
a pinch of cayenne (I used extra spicy)
2 teaspoons agave
2 teaspoons walnut oil (or olive oil!)
a few pinches of good quality salt
a few grinds of fresh pepper
What to do -
1. Wash kale in cold water and dry well. Make sure each leaf is completely dry if you want your chips to be cripsy (you do!).
2. Cut off thick kale stems and discard the stems (or use them for something else! haha)
3. Cut kale leaves in to 1-2 inch strips.
4. Preheat oven to 425 degrees Fahrenheit.
5. Toss leaves and all toppings/goodies in a large bowl. Use your hand to mix and try to mix well enough that the goodies coat each kale leaf for the best flavor.
6. Spread your kale over two baking sheets. Spread them out thinly – closely packed kale will stay soggy instead of becoming chips.
7. When the oven reaches 425 degrees, place baking trays of kale in the oven. Turn oven heat down to about 225 degrees Fahrenheit. Cook for about fifteen to twenty minutes. Pull out any crispy slices and then turn over the chips that haven’t dried fully yet and cook them for another five to ten minutes or until done.
Enjoy! And, as always, let me know how it goes! :)
xo – Simone Anne