Easy Kale Chips
Servings: 6 Servings
Print Recipe
Ingredients
- 1 medium bunch Kale washed and destemmed
- 4 tablespoons canola oil
- 3 teaspoons lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt free seasoning blend Commercial or homemade
- 1 teaspoon chili powder
Instructions
- Preheat oven to 275 degrees F.
- Measure out and then combine the oil, lemon juice, nutritional yeast, onion and garlic powder, salt free seasoning and chili powder in a small bowl. Stir well until you have a moist, thick paste. If too dry, add up to another teaspoon of lemon juice. Set aside.
- Wash kale well. Rip into smallish pieces removing thick stems.
- Spin dry kale. If you haven't got a salad spinner, use a colander topped with a mixing bowl that fits inside the edges of the colander. Shake and spin to remove water.
- Once spun and nearly dry, lay kale down on a clean tea towel covered baking sheet. Pat dry with the top of the towel until the remaining water is gone.
- Place half the kale in a large mixing bowl and add 2 tablespoons of the seasoning paste. Mix well with your hands until every leaf is coated and glistening. Add more seasoning if needed, but don't drench the kale. Place seasoned kale in another mixing bowl and repeat with the unseasoned half.
- Place kale leaves on a baking sheets in a single layer. This recipe requires 2-3 baking sheets full.
- Bake kale for 15 minutes, turning after 10 minutes. Return tray to oven and bake 5-8 more minutes, checking after 5 minutes, and every minute afterwards, until leaves are crisp, some slightly browned, but not burnt. Remove any crisp leaves throughout the baking as some leaves crisp faster than others.
- Place crisped chips in a bowl and serve immediately. Chips will last 1-3 days in a covered container in the refrigerator.