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Recipes // Snacks // Crispy Kale Chips

Crispy Kale Chips

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Annette Ramke & Kendall Scott
Recipes reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.

If you aren’t familiar with kale, these chips are a fantastic, super tasty way to try it. They are addicting! The recipe helps you to put more powerful cancer-kicking kale into your diet—and might even satisfy a chip craving in the process! Kids love to munch on these, too, and don’t even realize they’re eating their veggies!

Makes 4 cups

Ingredients:
  • 5 large kales leaves, stems removed, torn into chip-size portions
  • 1 tablespoons olive oil
  • 2 teaspoons nutritional yeast
  • Sea Salt
Directions:
  1. Preheat the oven to 350°F.
  2. Rinse and completely dry the kale, using a salad spinner then a dry towel.
  3. Place the kale in a bowl and toss with the olive oil, yeast and salt.
  4. Spread the kale in a thin layer on a cookie sheet lined with parchment paper, and bake for twelve to fifteen minutes or until the leaves are crisp.
  5. Check carefully near the end of the baking time to catch the kale chips when they are crisp and crackly, but before they turn too brown.
  6. Remove the cookie sheet from the oven and let the chips cool to room temperature.

Kendall’s Tasty Tip: Try adding other seasonings to the chips as well. You can give them a kick with some cayenne pepper, or add a little tamari or a sprinkle of chopped chives. They are also yummy with ground pepper and garlic powder!

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