My experience with kale chips in the past has been a very sheltered one. The only ones I have tasted, are olive oil and sea salt coated ones produced in my own kitchen. While walking around a farmer’s market in North Carolina this past August, I stumbled upon a vendor who produces a wide variety of flavored kale chips. I’ve seen this idea before at Whole Foods (and now ShopRite!), however the $7 price sticker has unfortunately kept me away from the small box. The locally made chips from the market were marginally cheaper, but I could not resist the vegan cheezy pizza flavor made with nuts and nutritional yeast. To say the money was well spent, would be an understatement. As the container quickly became empty, I became determined to recreate the delicious veggie snack I had tasted.
Above is a picture of the final product, that looked (and more importantly tasted) strikingly similar to the market chips. To recreate the chips, I simply looked at the listed ingredients on the package, and added what I thought to be appropriate amounts. Since the ingredients are listed in descending order, this was quite helpful.
Cheezy Kale Chips
Adapted from: Kitchen Ahimsa
- One bunch of kale
- 2/3 cup sunflower seeds
- 1 cup soaked Cashews, several hours of soaking is good
- 2 tbl Nutritional yeast
- 2 sun-dried tomatoes
- 1/2 roasted red bell pepper
- 2 cloves of garlic
- 1 tbl of lemon juice
- 1 tsp oregano
- 1 tsp marjoram
- 1 tsp rosemary
- 1/2 tsp basil
- 1/2 tsp thyme
- 1/4 tsp black pepper
- pinch of salt
- Pre-heat your oven to 400 degrees.
- Wash and pat dry your kale leaves. Remove the leaves from the ribs, tearing into chip size pieces.
- Make sure you spread your leaves onto multiple baking sheets, if necessary. You don’t want any leaves on top of one another. I ended up using two trays.
- Add the rest of the ingredients to your Vitamix, or other high power blender. Use the tamper to press the ingredients into the blade. I added a little water along the way to help soften the paste (don’t add too much though!). Below is the finished product (after I had taken some out). 🙂
- Massage the kale leaves with the paste until all are coated. Since it is a paste, the mixture will not distribute evenly on the kale (that’s okay!)
- Cook the kale in the oven for around 10 minutes.
- If you ripped some of the chips smaller than others, the smaller ones will probably be done after 10 minutes. The larger ones (and ones that got more paste on them) can go back in for 3-5 minutes if not completely crispy. The final inconsistency should be quite crispy, with the kale retaining some of its green color. Make sure you check the chips periodically, as they burn very easily. Mine browned a little on some of the edges.
- Tah-dah! Here is the finished product, enjoy!