The moment that my cousin Rachel posted this rad kale chip recipe on MamaHive, I knew that I had to try it. I love kale chips but getting them to bake evenly and end up in that perfect crispy state has always been a struggle. Finally, a fail-proof kale chip recipe!! I would suggest using curly leaf kale rather than the lacinto kale that I used (I’ve used both types in the past and curly leaf kale is better suited for chips). I LOVE the seasoning on these kale chips-the nutritional yeast makes them out of this world. Growing up my mom used to put nutritional yeast on our popcorn, and I’ve been known to eat it by the spoonful, so I doubled what the original recipe called for. Just one warning: these are totally addictive. As in, you probably need to make like three batches just so that you have some for the next day, because once you start eating these bad boys, you will be hooked. The great news is that theis tasty crunchy goodness is guilt-free. Enjoy loves!
- Large bunch of kale leaves (if you are doing these from a bag, 10 oz. is a good size)
- 1 tbs organic coconut oil
- 3 tbs nutritional yeast
- 1.5 tsp garlic powder
- 3/4 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt
How to do it:
- Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
- Remove leaves from the stems of the kale (this is CRUCIAL) and roughly tear it up into large pieces.
- Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.
- Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
- Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal.
- Cool the kale on the sheet for 3 minutes before digging in!
- Eat and enjoy!!