I’ve always been a bit of a savoury fan rather than sweet fan. And going healthy was really a test of just how well I could go without salt and vinegar chips in particular! I’d tried veggie chips from the supermarket.. and quite frankly would have preferred to eat the packet!
I honestly can’t remember where I first came across Kale Chips but OMG… when they are seasoned just right and cooked to that perfect point of crispness without burning they are seriuously the best thing since…well… salt and vinegar chips.
I prefer mine seasoned with nutritional yeast.. or if I’m in a dairy mood, some parmesan cheese – but you could use paprika, chilli, garlic salt… there are also sorts of options…and even salt and vinegar!
- Bunch of Kale
- Salt to taste
- ½ cup Nutritional yeast (or parmesan cheese if you tolerate dairy)
- 1 tbsp. of olive oil
- Preheat your oven to 350 F (175 C).
- Line an oven tray with baking paper.
- Wash and dry the kale.
- Cut it into pieces, the size of potato chips.
- Put the kale pieces on tray.
- Mix the olive oil, salt, and yeast or parmesan salt together, and sprinkle it over the kale, making sure to coat it well
- Place the coated kale in the oven.
- You will know the kale is ready when it begins to brown.
- Make sure it does not burn.
- Approx half way through turn the kale.
- Cook time is around 10 to 15 minutes.