Killer 'Cheesy' Kale Chips
When you're craving something crunchy but your body is craving something healthy, these are the perfect snack! High protein, high fiber and delicious! This recipe is gluten free, low fat, vegan, and paleo.
My latest Misfits Market box brought me a big bunch of red kale. This leafy vegetable has sultry dark forest green leaves and royal purple veins which give it a rather majestic air. It's been a few years since I made Kale chips and I wanted to see if I could incorporate yeast flakes to bring more crunch and extra protein. The result was these crunchy cheesy morsels that are vegan, gluten free, paleo, and low fat!
Ingredients
1 Bunch of Kale- I used the red kale variety but any kale will do!
Yeast Flakes (about 1 cup)
Seasoning- I love a little garlic salt and a pinch of Cheshire Cat's Grin seasoning by Juniper Tree Spices- a beautiful blend including paprika, chilli, and mustard powder.
Avocado or Olive Oil- I recommend using the spray bottle variety for a light even coverage.
Method
First, wash and roughly slice the kale. You're looking for the slices to be around the width of 2-3 fingers as they'll shrink a little while cooking. if the slices are very long, cut these in half, or in thirds so all pieces are roughly an even size.
Thoroughly dry the kale- I find it easiest to cover the counter in kitchen towels (kitchen roll), add the sliced kale on top as a thin layer, leave to drain for a few minutes, then take another couple of towels and blot the top of the kale until dry.
In a large bowl mix together the yeast flakes, salt, and spices. Prepare a couple of baking trays by covering in parchment (greaseproof) paper and spraying a thin layer of oil. Take a handful of the dry chopped kale and toss with the spice mixture making sure to cover the kale as much as you can, separate the kale pieces and lie on the baking trays. Repeat this step until all the kale has been covered, sprinkle any remaining seasoning on top of the leaves. Spray the leaves lightly with oil then place in the oven at 325°F or 160°C for 10-15 minutes. Keep an eye on the kale during this time- the idea is to dry the leaf rather than burning or caramelising.
Leave to cool for a few minutes, and enjoy straight away or pop in a ziplock bag and these will keep for weeks.
These are gluten free, paleo, vegan, and low fat- a guilt free snack that tastes delicious!