Tuesday, February 14, 2017

ChezCindy: Nothing Says 'I love you' like Cheesy Kale Chips

Cheesy Kale Chips

I don't recall how I first learned of nutritional yeast, but it was several years ago.  I must have seen it promoted somewhere for use with popcorn for a cheesy seasoning substitute.  I'm not vegan or vegetarian, but like to learn of products that may benefit my overall health.  I started out with the small container from Bragg, a well established source for health food products.  I quickly exhausted my supply and moved on to the large container from Whole Foods.  Nutritional yeast is a power source for vitamin B and a bit of protein.  It is often used as a cheese substitute and adding umami punch to vegetable soup.  I like it for it's nutritional benefit and for the taste!  I now generously sprinkle nutritional yeast on my popcorn, kale chips, and roasted vegetables.  Below is a delicious recipe for cheesy kale chips that is quite addictive.  Serve to your loved ones with abundance and share the love.

Cheesy Kale Chips
1 large bunch of kale
2 tablespoons olive oil
2 tablespoons nutritional yeast
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon kosher or sea salt

Preheat your oven to 375 degrees.  Rinse the kale leaves and dry thoroughly with kitchen toweling or salad spinner.  Remove the tough stems and tear the kale leaves into pieces, about 3-4 inches.  This does not have to be precise, but don't tear too small as the leaves shrink while baking.  This should yield about 6-7 cups.  Place the oil, nutritional yeast and seasonings into a large bowl; stir to combine.  Add the kales leaves and massage the leaves so that the oil mixture is evenly coated on all of the leaves.  Using your hands is the best process here.

Spread the kale leaves out onto 2 large baking sheets into a single layer.  Avoid overcrowding the sheets, spreading out the leaves so that they don't overlap.

Bake in the oven for about 8 minutes.  Pull the sheets from the oven. Using a spatula, gently stir the leaves for even cooking.  Return the sheets back to the oven for an additional 2 minutes; total baking time is about 10 minutes.  Remove from the oven.  Slide the kale chips from the trays onto a paper towel.  The chips will continue to crisp as they cool.  Serve when cool.  Store in an air-tight container. 

Book pictured is Let Them Eat Kale, by Julia Mueller.  Recipe is adapted from her recipe included in the book. 

No comments:

Post a Comment