Unfortunately I have inherited some sort of crazy chip addiction that all of the women in my family suffer from. I absolutely LOVE chips, perhaps even more than I love peanut butter or chocolate (yes, it’s that serious). My favorites are kettle cooked salt and vinegar chips. NEVER leave me alone with a bag of those. Years ago, I would frequently wolf down an entire bag of Doritoes by myself. Now, of course, I hardly ever have chips, but when I do, it’s hard to control myself, and I avoid Doritoes completely (have you ever read the ingredients list?!).
So what’s a girl with an insane chip addiction to do? Luckily I also have a kale addiction, so enter the kale chip! Even kale naysayers won’t be able to eat just one!
You can buy these in the store, but they’re crazy expensive. $8 for a small bag? No thanks! There are also kale chip aficionados out there that swear you have to use a dehydrator to get good kale chips, but I don’t own a dehydrator. Luckily, they’re insanely delicious right out of an oven, which I own!
Feel free to play around with spices. They’re great with just plain salt, Old bay seasoning, garlic powder, cumin & cayenne, or with cinnamon & honey. This is just my go-to kale chip flavor.
1 bunch of kale, stems removed, leaves torn into large pieces (they will shrink in the oven)
1 tablespoon oil
2 tablespoons nutritional yeast
1/8 teaspoon cayenne
Preheat your oven to 325.
I find it easiest to wash and dry the kale leaves with the stems still attached. Shake as much water off as you can and then lay the leaves in between paper towels or kitchen towels. **GET THEM AS DRY AS POSSIBLE. This is really important or your chips will be soggy!** If you have a salad spinner, spin them dry.
Once you’ve washed, dried, de-stemmed, and cut up your kale, place it on a baking sheet lined with foil or parchment paper. Drizzle the oil over the leaves and sprinkle on the salt (as much as you like, but don’t go too crazy) and nutritional yeast. Use your clean hands to massage the oil into the leaves until they are all evenly coated. If you had a really big bunch of kale, add more oil if you feel it’s not enough to be evenly distributed. Now spread them out evenly so that you have a single layer (you may need to use 2 baking sheets).
Bake for about 12 minutes. You may want to check them at 10 or give them as long as 15, but don’t burn them or they’ll be bitter (obviously). They should still be green, but thin and crispy just like potato chips.
Now eat the entire batch and don’t feel and ounce of guilt!
PS You really need to eat these the same day. I tried packing some for a plane ride once and the next day they were soggy and gross!