Spicy Kale Chips
I love kale chips. I am embarrassed to admit how much I will pay for a tiny bag of these things! Why do I do this when they are so easy to make? Excellent question. I like this version because it’s a little spicy and “cheesy” (from the nutritional yeast) but you can make this recipe seasoned just with salt and pepper or any other of your favorite savory seasonings.
1 large bunch of kale, pretty much any kind. I have used curly in the past but chose Lacinato this time because it looked good.
1 tablespoon coconut oil
1 tablespoon coconut aminos
1 tablespoon fresh lemon juice
1 tablespoon nutritional yeast (optional)
1/4 teaspoon cayenne pepper (or more or less to taste, also optional)
Salt and pepper to taste
- Preheat oven to 350 degrees.
- Rinse kale leaves and pat dry with a towel.
- Cut out or pull off stems (a handy trick is to start at the base where the stem is thickest, start tearing each side up the stem a little bit, then pull the leaf part away from the stem.) The stems (especially at the base) are too tough to really want to eat.
- Chop or tear the leaves into large pieces.
- Mix the ingredients together until blended, then pour over kale pieces. Gently massage the oil mixture to evenly coat the leaves.
- Spread the coated leaves in a single layer on 2 baking sheets.
- Bake 15-20 minutes or until crispy. Check after about 10 minutes and use a spatula or tongs to scrape free any pieces that are sticking to the pans.
- Let cool a little and then eat. They will not last long. I’m talking more stuffing them in your face wise more than storage-wise.