Kale chips are officially my new obsession. It’s not that I didn’t know or like kale chips before, it’s because kale chips aren’t sold here and kale is also pretty hard to come by (as crazy as it may sound to you Americans). That’s why I get so happy whenever I come across kale here because it’s so rare. The only variety that’s available here is curly kale so I don’t really use it for salads as it’s impossible to chew. Instead, I add it to smoothies and more importantly make loads and loads of kale chips!
I really wish kale was more common here and there were more varieties available. I really like dinosaur kale or baby kale for salads and trust me when I say that I would move to the US for kale. Just look at the picture below. Isn’t it beautiful? Iceberg lettuce has nothing on kale.
What’s your favorite kale variety? I’d be interested to know!
These kale chips are sooooo easy to make (so much that it requires the extra ooo’s there) and so delicious, I have to brace myself not to make them every single day. They’s salty, spicy, cheesy — basically everything you’re looking for in chips minus the nasty ingredients. It’s a win-win. I love the sea salt-nutritional yeast-onion combination. You just gotta make these to believe. Once you try these you’ll be sold for life.
These tend to become less crunchy if you just leave them out so make sure to put them into an airtight container when they cool down. They should last for 2-3 days though on the third day they aren’t so crunchy anymore (the deliciousness stays there, though so all’s good). I find that if you take the time and bake them for longer on lower heat, they stay crunchy longer.
- ¼ cup nutritional yeast
- 1 tsp onion powder
- ½ tsp sea salt
- ⅛-1/4 tsp chilli powder
- freshly cracked black pepper to taste
- 1 tbsp coconut oil, melted
- 1 tsp apple cider vinegar
- 1 tsp brown rice syrup (or agave)
- 2 bunches of curly kale or any other kind you like (8-9 leaves)
- Preheat your oven to 120C horkovzdušná
- Bake for 25-35 minutes. Toss them every 10 minutes or so and keep checking on them to make sure they aren't burning.
- Take them out when they become crispy and they start to brown on the edges.
- Cool down completely before storing in an airtight container.
- They'll last at room temperature for 2-3 days.