Saturday, May 19, 2012

Baked Nacho-style Kale Chips

Craving potato chips but not really wanting to induge because you don't want to be naughty? Well that will no longer be a problem with my yummy Nacho-style crunchy Kale Chips. You can indulge in firsts, seconds, & even thirds if you feel the need, completely guilt free!

This recipe is made baked in the oven, purely because not everyone owns a dehydrator. But, if you are following a raw diet, you can substitute the olive oil for the juice from 2 lemons & 1 cup of cashew nuts (soaked for 2 hours) blended together, and the vegan cheese for nutritional yeast.

  • 2 bunches kale
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chilli powder
  • 2 teaspoons garlic powder or fresh crushed (both will work)
  • 1 teaspoon sea salt flakes
  • 5 tablespoons vegan parmigiano style powder cheese

  1. Preheat the oven to 350 degrees, line 2 large baking sheets with parchment paper.
  2. Wash the kale, trim & discard the stems. Tear the leaves into chip-sized pieces.
  3. Place the kale in a large bowl & drizzle with the oil. Toss the leaves with the chilli, garlic & salt, until thinly coated.
  4. Place the kale on the baking sheets in a single layer. (You may need to repeat the baking process again to avoid the kale being on top of each other, depending on how big your oven is).
  5. Bake for about 12-15 minutes until the leaves start to go brown at the edges, be careful not to let them burn as the chips will get slightly bitter. Turning them part way through.
  6. Remove them from the oven, sprinkle with the vegan cheese, and then let them cool for a few minutes to make them crunchy.
  7. Serve... & eat! :)
You could also serve the baked kale straight from the oven as a side dish.

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