I know that for some people, kale chips are nothing new. But if you haven’t tried them, you should!
And for those that have tried them, have you ever tried them with nutritional yeast?!? That was one of my recent experiments, and to be honest, I was a bit disappointed. I think I’d rather go back to my traditional kale chips.
My traditional kale chips are relatively simple. I use kale, EVOO, garlic powder and sea salt. After washing, drying and tearing the kale leaves into “chips”, I use a Misto to spread EVOO on the kale, followed by a sprinkle of garlic powder and sea salt. I bake them in the oven at 300°F for about 20 minutes, flipping them once at about the half-way point.
I followed the directions precisely, using unrefined coconut oil, pure maple syrup, cinnamon, pumpkin pie spice and salt.
I have found that using a lower temperature and being patient, makes all the difference. I used to cook kale chips at a higher temperature, and inevitably we would have burnt chips. I was happy to see that Marla’s recipe also used a lower temperature setting, and it worked like a charm.
Slightly sweet . . . crunchy . . . yum!
Sweet or savory, you can’t go wrong.
Have you tried kale chips?? If you haven’t tried kale chips yet, give them a chance! They really are delicious and a great healthy snack to crunch on anytime!