Kale is at the top of the list for super foods and the health benefits are undeniable. Still not a fan, don’t worry, try these delectable Baked Kale Chips and you will change your mind. They are fast and easy to make.
I love, love, love this recipe because it’s made without oil. Read about kale’s incredible super powers. Try these kale chips with a falafel burger, veggie wrap or on their own just as a snack.
I have some other ideas on what to do with your kale chips. You know how we love toppings. We put toppings on soups, salads and pretty much anything. Well instead of loading your next salad or soup with croutons or another unhealthy topping, crumble some kale chips on top. White bean soup, pea soup or even a crunchy Asian slaw would taste even better with these yummy additions.
Store bought kale chips can be very expensive and have ingredients in them you may not want. Make your own and save money.
The baking process is a very important step. When baking veggies I love to use a Silpat baking mat – this keeps the veggies from sticking and burning and makes clean up a cinch. You also want to use a good, sturdy thin baking pan to place the Silpat on.
I'd love to hear your feedback in the comments below for this Kale Chips recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings | people |
- 4 large leaves kale stems removed, washed and torn into large pieces
- 1-2 Tbl nut butter
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp nutritional yeast
- 1 Tbl tamari plus a little water to thin
Ingredients
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- Preheat oven to 300°F. Wash and dry the kale leaves thoroughly.
- In a small bowl, mix the nut butter, onion powder, garlic powder and nutritional yeast and tamari with a fork or small whisk. Add a tad of water if it's too hard to mix.
- Using clean hands, add the kale to the bowl and massage the nut butter mixture into the kale, then lay them out in a single layer on a baking sheet. You may need to use 2 sheets.
- Bake the chips for 10 minutes, rotate the pan and bake another 10 minutes, checking to see if they're getting brown. Don't overcook.
- Let them cool a few minutes before eating. They are quite delicate. They're crisp up as they cool.
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