Kale chips are like the crouton of the vegetable world. Now add greens to any dish as a texture, soaked with savory flavor. I usually put a little bit of oil on mine, but I think you could sub a sprinkle of water if you’re concerned about fat intake or oil doesn’t sit well with you.
Kale Chips
- Coarsely chopped kale, the curly kind holds flavor well
- 1-2 T oil
- seasoning: garlic powder, onion powder, chili powder, nutritional yeast, salt, pepper, etc
Mix well, lay seasoned kale on a baking sheet in 1 layer. Cook for 15 mins at 400F.
If you layer it deep, the top will get crunchy but the bottom will not. Depending on how you are using the kale, you might want this effect. Like it spicy? Add hot sauce or cayenne pepper.
Makes a great topping for: pizza, rice & beans, lentils, burritos, tacos, salad, anything you want a delicate crispy crunch and a bang of savory flavor in your face. Add to pizza in the last 15 minutes of cooking. Or cook separate and lay on top. I don’t care, it’s your life.
Eating Vegan with Crohn's Disease 