Kale Chips
Recipes · Snack · Recipe, Typed Supps
The trick is drying the leaves properly. Wet kale steams in the oven and never once goes crisp.
Allergens and patterns
None of the fourteen major allergens. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 1 large bunch (200g) Kale — Stems stripped out — they never crisp and they burn the leaves waiting. Very high in vitamin K.
- 1 tbsp (15g) Olive Oil — Massaged in by hand so every leaf has a thin film. Poured on, it pools and half the tray burns.
- 1 1/2 tbsp (10g) Nutritional Yeast — Savoury and cheesy without any cheese, and it is usually fortified with B12.
- a pinch (3g) Sea Salt — Lightly. The leaves shrink to a fraction of their size and the salt does not.
Nutrition per serving
- Calories: 105.5 kcal
- Protein: 5.1g
- Carbohydrate: 0.6g
- of which sugars: 0.3g
- Fat: 7.8g
- of which saturated: 1.2g
- Fibre: 6.6g
- Sodium: 667mg
Method
- Wash the kale and dry it completely — a salad spinner then a tea towel.
- Strip out the stems and tear the leaves into large pieces.
- Massage the oil in with your hands, then spread on trays without crowding.
- Bake at 150°C for 12–15 minutes until crisp but still green, then salt and dust with yeast.
Nutrients it supplies
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