This recipe is for my sister – she just loves chips. For New Years she gave up chips, so far, and I thought I would create something for her that had nice flavor, a slight crunch and a bit healthier. I know many of us are a little burnt out on kale, but this recipe is terrific.
What works in this recipe is cooking the kale pieces slowly, so they don’t burn. Rotating the sheet pan halfway through the cooking process is also important because the kale will cook more evenly. The seasonings in this recipe give the chips a rich umami flavor, hence the name. I hope you will make a batch sis!
1 bunch kale, curly or purple
Bragg’s nutritional yeast
1. Preheat your oven to 300 degrees. Remove the twist tie from your kale.
2. Next, remove the stems and break the leaves up and place them in a lettuce spinner or colander for cleaning. Wash and dry the leaves.
3. Place the leaves on a sheet pan drizzled with 2 tablespoons olive oil.
4. Toss the leaves gently in the olive oil.
5. Take your seasonings and sprinkle about a half a teaspoon of each over the leaves or about two large shakes.
6. Toss the leaves again, with the seasonings.
7. Place the sheet pan in the oven to bake for 12 minutes. Then rotate the pan halfway and bake for another 12 minutes.
8. Remove the chips from the oven and let rest on the sheet pan for 5 minutes until cooled. Place in your favorite chip basket and enjoy!