This recipe for kale chips is a little treat from a friend down the street. He says that he doesn’t actually measure, but just eyeballs everything. Other than the first two ingredients, therefore, you should consider the amounts listed below as suggestions only, and feel free to make it your own. Kale chips are a really great option with a sandwich, or instead of a bowl of popcorn, or for an afternoon snack.
I’m planning on taking a little stroll through the aisles at the local grocery store with my buddy Michael Ruhlman later today. I will certainly keep you posted on our conversation. I expect we’ll spend a fair bit of time in the produce section, and I’m planning to pick up a couple bunches of kale for the recipe below.
2 bunches kale, rinsed, dried and torn
2 Tbsp. olive oil
1 Tbsp. nutritional yeast (or a bunch more)
1/2 tsp. salt (or a couple of shakes)
1/2 tsp. black pepper (or a couple of shakes)
1/2 tsp. onion powder (or a couple of shakes)
1/2 tsp. garlic powder (or a couple of shakes)
1/2 tsp. sumac (or a couple of shakes)
2 Tbsp. olive oil
1 Tbsp. nutritional yeast (or a bunch more)
1/2 tsp. salt (or a couple of shakes)
1/2 tsp. black pepper (or a couple of shakes)
1/2 tsp. onion powder (or a couple of shakes)
1/2 tsp. garlic powder (or a couple of shakes)
1/2 tsp. sumac (or a couple of shakes)
Directions:
Heat oven to 350F. Mix together the spices, yeast, and olive oil in a large bowl. Add the kale and mix well. Spread the kale in a single layer on a cookie sheet, place in oven, and cook 15 minutes. Check every couple of minutes toward the end to prevent burning.
Thanks, Jason!
Lacinato kale or curly kale? I can’t quite envision tearing lacinato kale…
Dear Bonnie: Good point! I would agree — it seems like the lacinato would already be perfect for this recipe just the way it is! Let us know how it comes out, and we’ll post your results. Thanks for reading YHIOYP!