This isn’t the first time I’ve done a blog post devoted to kale chips, but they’re just so gosh darn delicious (and addicting, I might add) that they deserve to be brought back to the forefront of my blog for this evening.
HA! Tricked you. You totally thought this was my veggie garden, didn’t you?
Actually, my rad new neighbor(s) stopped by for a chat this morning and mentioned that their backyard veggie garden is in serious summer surplus mode and demand is at a premium. It’s. A. Rough. Life. For. Us.
As a self-diagnosed veggie hoarder (note the pic of the current state of my fruit/veg drawer in the fridge), I pretty much teleported myself to their backyard as soon as I possibly could to get my hands on some.
Among the wide variety of awesomeness I found, I came home with some basil, rosemary, a few leaves of rainbow chard, and kale. I have some manners. Some.
Having just picked up a new bunch of purple kale at the farmer’s market yesterday, I knew that throwing the leaves in the fridge would likely result in a mess of yucky smelly goo on the bottom of the veggie bin. It’s never a good thing to let fresh food go to waste, let alone a very nasty waste. And anyone who’s ever suddenly found themselves with a surplus of kale can likely attest to this phenomenon. If not, then you my friend are a jedi of kale. But for us less gifted, there is one solution to this problem and it is a good one at that: kale chips. Make a batch and, I swear, you’ll be down to a workable amount of fresh kale before you know it. These babies are so addicting (and guilt-free), they’ll be gone before you leave the kitchen. Literally. As in, I put them in a bowl to share with everyone else and just stood in front of the bowl shoving them in my mouth for like five minutes until they were gone.
Cheesy Vegan Kale Chips
- One bunch of organic kale, de-stemmed and chopped into large pieces
- One healthy dose of olive oil, maybe two to three tablespoons, poured in small increments
- Salt and Pepper
- Chili Flakes
- Two or three large pinches of nutritional yeast (“healthier” alternative to cheese, many vegans use it as a substitute to that cheesy flavor. For instance, my old roommate Susan used to make vegan mac ‘n cheese with nutritional yeast. It doesn’t compare to cheese in texture by any means, but I actually really enjoy using it on popcorn, scrambled eggs, kale chips, etc.)
Preheat oven to 250 (any higher and your kale chips will burn). In a bowl, toss kale with the rest of ingredients and ensure an even coating. Spread out evenly on a baking sheet or large piece of aluminum foil.
Lesson learned today: Dino kale is the best type of kale to use for chips due to its rigidity. It’s the kind with the long and thinner crinkled dark green leaves pictured above. A close second is the green kale- the firm, almost sharp looking leaves that you can usually find in the market or grocery store. Try to avoid using Russian or Purple kale. Also, don’t over oil the greens. Use only enough to very thinly coat each leaf, as the oilyness comes out when crispy and the idea is to avoid greasiness.