Oh, kale. How I once hated you. How I judged your bitter flavor, your tough stock, your leaves too large to fit in my produce drawer. How wrong I was.
You guys know how much I struggle with eating healthy. As my twitter profile proclaims, I definitely believe in cake for breakfast. My bacon jam recipe is still made and consumed on the regular. And I’ve literally shared more desserts than any other types of recipe on this blog.
All of this is why I feel such an obligation to share a healthy recipe that I really, truly cannot get enough of. In 2014, it was a corn, tomato, and summer squash salad. In 2015, roasted cauliflower salad with Israeli couscous. But 2015… is the year of the kale chip.
I know I’m about 5 years behind on this one. I’ve actually tried kale chips before, but the store bought kind always tasted kind of icky to me. When, on a whim, I decided to try making them at home covered in nutritional yeast, I was BLOWN AWAY. Now, I kid you not, I can eat an entire bunch of kale in one sitting. They’re like cheesy, vegan potato chips – and I’ve never been one of those people who swears that frozen bananas taste like ice cream (because, let’s be real, it doesn’t).
Nutritional yeast, if you haven’t heard of it, is a deactivated yeast in the form of yellow flakes. It’s popular with vegans, because it has a cheesy flavor, but it’s also very healthy and packed full of b-complex vitamins and other nutrients. FYI, it’s also delicious on popcorn!
Anyways, you just have to try it for yourself. I’m now buying 4 bunches of kale every time I go grocery shopping, it’s just that good.
- 1 bunch of kale
- 1/3 cup nutritional yeast
- 3 tbs olive oil
- Preheat the oven to 250.
- Remove leafy part of the kale from the steps. Chop or rip the kale into medium sized pieces - approximately 2 inches by 2 inches. Thoroughly wash the leaves, than dry.
- Put the kale in a large bowl and pour the olive oil on top. Mix the leaves until they're evenly coated in oil, then sprinkle the nutritional yeast on top and mix until evenly coated again.
- Spread the kale out on one or two baking sheets, making sure there is space between them. Put them in the oven and cook for 25 minutes.
- Remove from the oven, flip every leaf over, and put it back in the oven to took for another 25 minutes. Remove and eat immediately!
- The chips can be stored in an airtight container for up to two days, but trust me when I say it won't last that long.