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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 8 |
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These are a great snack food and they are the only way I like to eat kale. Something about the baking process changes the flavor and takes away some of the bitterness. You can swap out a lot of the ingredients in this recipe - if you don't have white wine vinegar, you could use lemon juice or another vinegar. If you don't have olive oil you could use a different oil. Also, you can use curly or flat kale here. Feel free to experiment. Ingredients:
1 bunch kale |
2 tablespoons white wine vinegar |
2 tablespoons olive oil |
3 tablespoons nutritional yeast |
1/8 teaspoon garlic powder |
1/8 teaspoon cayenne |
1/4 teaspoon pepper |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 375º.
2. Wash kale and pat dry. Tear into bite-sized pieces.
3. Place kale in a large bowl and add all remaining ingredients.
4. Using your hands, toss and rub the kale to make sure each leaf is evenly coated with the oil/vinegar/spice mixture.
5. Place the kale leaves in a single layer on a cookie sheet. You will most likely have to do this in at least two batches, unless you have a very large baking sheet. Make sure the leaves are spread out on the sheet - if they are all clumped up together they will steam and will not become crispy. Sprinkle with a little more nutritional yeast, if you like. I usually cover the baking sheet in parchment paper for easier cleanup.
6. Bake at 375º for 12 to 17 minutes - they are done when they are completely crispy - if you take them out and some of the leaves are still a bit soggy put them back in for a few minutes.
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