Hi lovelies! Sorry for the delay in posts. I have been recovering from a fever/flu/cold/general fatigue combo. Not fun. Good news is that I am on the upswing and productivity is slowly coming back.
More good news is that I made these delicious vegan cheesy kale chips the other day and was so impressed with how they turned out. It has been raining like crazy here in Chicago and these chips were a great healthy snack to accompany the thunderstorms and my many sick day movie marathons. They were perfectly crispy and the nutritional yeast actually tasted like cheese! Even if you’re not vegan, these chips could definitely fool you. They are pretty simple to make. First, I cut the kale bunch into bite size pieces. Tear off the stems if you do not want chewy chips, which hopefully you don’t! Then mix olive oil, nutritional yeast, and garlic powder. Sprinkle with sea salt and pop in the oven for 10 minutes and you’re good to go! For more recipes using nutritional yeast, check out my “mac n cheese” recipe and Beth’s “hippie popcorn” if you have not already seen them.
Ingredients
1 bunch kale
1/2 teaspoon garlic powder
2 T olive oil
1/4 cup nutritional yeast
Sea salt
Directions
Preheat the oven to 300 degrees. Cut or tear the kale into 1-2 inch chunks. Make sure to tear off the stems to avoid having chewy chips. Put the kale in a bowl and coat with olive oil, garlic powder, and nutritional yeast. Stir well to ensure that all of the kale is coated evenly. Spread a thin layer of kale onto a baking sheet and pop in the oven for 10 minutes.
*For perfectly crisp kale chips, it is better to cut the kale into larger pieces. Also, start baking at lower temperatures (300 degrees) and rotate the pan every 5 minutes to prevent burning.
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