Who doesn’t love kale chips? Well, a few of you. I ran a poll on my Instagram Stories a few days ago and was surprised how many people said they didn’t like the green alternative to potato chips. I reached out to a few of them to ask why; the common response was that there just wasn’t enough flavour. I can agree with that since most recipes are simply seasoned with oil and salt.
I love seasoned chips (all dressed or salt and vinegar are my personal faves) so I encourage you to give kale chips another try with this recipe that packs of flavour. These guys are also extra crispy because they are cooked at a lower temperature for longer. If you love the simplicity of the salt and oil seasoning, prepare yourself to eat a whole bowl of these. The best part is that there is no need to feel snackers’ remorse since it’s so much healthier than potato chips. About 100 grams of potato chips can start at 535 calories, and do you only eat 100 grams of potato chips at a time? Probably not. So then snack all you want on these kale chips. You’ll also be getting some Vitamin A, C and a little Iron. So, you’re welcome.
INGREDIENTS
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1 bunch of kale, torn into bite-size pieces
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1 tablespoon of the oil of your choice (I used avocado oil)
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1 pinch of salt
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1 teaspoon of garlic powder (you can also use 1 clove of fresh minced garlic)
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1/2 teaspoon of chilli powder
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1/2 teaspoon of onion powder
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2 1/2 tablespoons of nutritional yeast (optional if you don’t want a cheesy flavour)
DIRECTIONS
Preheat oven to 300 F and line 2 baking sheets with parchment paper. Tear the kale into bite sizes pieces once washed/dried and place into a large mixing bowl. Drizzle with oil then add in the nutritional yeast, chilli powder, garlic powder, onion powder and salt. Use your hands to mix all the ingredients so all leaves are well coated. Spread the kale on the prepared baking sheets in a single layer so that they cook evenly. Bake for 15 minutes then give your pans a little shake before rotating them. Bake for another 10 minutes until crisp. Let them cool for 5-10 minutes and they are ready to eat.
You can store them in an airtight container for 4-5 days.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With years of experience in the kitchen, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts. As a home decor enthusiast, he also likes to share simple DIY projects and simple tips for a beautiful home.
