If you’ve been reading my blog for any sort of time, you know that I’m kale’ed out. Even more so, kale chipped out. But I realize kale is an incredibly nutrient dense food and still try to incorporate it into our diets. Whether it’s adding it to my Chunky Chicken + Veggie Soup or into the filling of my Stuffed Squash, I always find a way to sneak it in.
But lately I’ve been seeing all sorts of flavored kale chips at the grocery store and realized that may be just the trick I need to get me back onto the K-chip bandwagon. And was I right! These things are super addicting and the kids gobble them up.
To kick up the flavor and texture I added some Chili con Carne seasoning, smoked paprika and nutritional yeast which gives it a nice cheese flavor. If you can’t find the Chili con Carne seasoning you can also use tomato powder along with garlic and onion powder to complete the flavor. You should be able to find the nutritional yeast at any natural food store. I also like the “umph” that the nutritional yeast gives the chips and they feel a bit heartier than you average roasted chip.
As far as exact amounts, you’re going to hate me but I’m leaving them out. Yeah, I know. What kind of recipe is this?! Well, first off it’s easy. And second off, you can totally do this on your own. And maybe its a bit of a cop out on my part, I’ll confess. Sometimes I buy a bunch of kale at the store and sometimes I buy the pre-washed and chopped kale from Trader Joe’s. And I know you will too, so it’s going to vary. And chances are you aren’t measuring or weighing out your kale anyways, correct? And yes, I roast mine at 390*, it’s kind of a random temperature but it seems to be the perfect temp to get them to the perfect crispiness.
So here’s goes, I’ll give you rough approximations and you’re going to make yourself the perfect kale chip!
pizza kale chips
Ingredients
- 1 bunch or bag of kale
- Nutritional yeast
- Chili con Carne seasoning
- Smoked paprika
- Olive oil
- Salt to taste
Instructions
- Preheat oven to 390*
- In a large bowl add kale chips and oil and toss together until coated, add just enough oil just to coat and not leave kale soggy
- While tossing sprinkle in chili con carne seasoning, smoked paprika and salt
- Liberally add nutritional yeast while continuing to toss, I usually add two large handfuls to thoroughly coast the chips
- Line two baking sheets with parchment paper and evenly spread kale chips in one layer
- Bake for 20 minutes, check on kale chips half way through and give 'em a flip
i’m excited about these being whole. i’ve never thought to bake them like that. one of the things that stops me from making them is chopping, turning over each individual part during baking, and making sure they all have seasoning. lazy, i know. cooking them whole has revitalized my kale chip adventures. thanks!
OMG I LOVE the whole kale chips! For some reason they seem so much more satisfying to me, lol. Just make sure to trim the vein in the middle out.
On a candida diet and def can’t do the yeast… Do you think it would be fine without it or know of a good substitute?
I’m sure it will still be yummy but the nutritional yeast is what really gives these guys it’s flavor. If you do cheese, I’d recommend a bit of pecorino. It’s a hard sheep milk so people are often able to tolerate it better. But not sure if that’s allowed on the candida diet.
Yeah no diary for me… oh well, I’ll play around with the recipe! Thanks 🙂
Yeah no dairy for me… oh well, I’ll play around with the recipe! Thanks 🙂