The dehydrated Kale chips in the raw section of the grocery store are like a gazillion dollars. I’ve been tempted to purchase them, but my pocketbook won’t let me since a bunch of organic kale is relatively cheap in comparison to what the store bought chips cost.
I’ve seen many adaptations of the kale chips recipe. Some suggest turning your oven on the lowest setting and letting them dehydrate for several hours. I don’t have that kind of time. I’m impatient, so I was looking for something that would give me some chips within the hour. 350F for 10-15 minutes or until crispy is more my speed, so that’s what I went with.
Before washing a healthy, nice sized bunch of kale, preheat your oven to 350F. After turning on your oven make sure you wash your kale really well and shake off the excess water. Tear it up into bite size pieces and place in a large bowl. (Sorry there is no pic of this but I was hungry and moving quickly.)
Next, grab a bowl and add in 1 tablespoon of apple cider vinegar. 1 tablespoon of olive oil.
Add enough salt to your liking.
2 tablespoons of nutritional yeast, whisk together with a dash of cayenne and toss in the bowl with your kale and make sure the pieces get coated with your mixture
I baked my kale for like 13 minutes. It was crispy and delicious. Yet another way to eat greens!
So good even a 9 month old baby will love it. Don’t worry about that big ole piece of kale. I gave her the crispiest pieces which dissolved as she shoved them into her mouth.
Note: Keep in mind that the seasoning mix for these chips is open to so many variations. Next time I make these, I am going sub lemon juice for the apple cider vinegar. I am thinking of including garlic and basil. yum. The wheels are spinning.
No animals were harmed in the creation of this dish!