I hear a lot of people say that they would like to eat more kale but just don’t know what to do with it. Don’t be intimidated by kale. It is simply a delicious and nutritious super green! In fact it is the most nutrient dense plant out there, packed with all sorts of fabulous vitamins and minerals, fiber and amino acids, as well as essential antioxidants that reduce inflammation and can prevent cancer, but we’ll talk more about the health benefits of kale another time.
Right now you just need to know that you should “run like kale” to the nearest grocery store or farmers market, get you some kale, and start putting it in anything and everything: smoothies, juices, soups, salads, quinoa, enchiladas, don’t be shy with it! Don’t you worry either; those mouth-watering dishes will come later. Today we will just focus on the oh so simple and scrumptious kale chips.
These kale chips have a secret ingredient in them to make them even more nutrient packed….
I actually learned this trick from my fantastic hairdresser and was excited to give it a try. It is not a necessary ingredient but I am always looking for ways to sneak in extra goodness to my foods.
This is not the same kind of rising yeast that you use to bake bread with. I got mine at Sprouts, but have also seen it at Whole Foods, and in the bulk section of Central Market. Brewer’s yeast contains all of the essential amino acids, 14 minerals, and 17 vitamins. It is one of the best natural sources of the B-complex vitamins b6, biotin, folic acid and more. One ounce of brewer’s yeast typically contains 80 calories, with 11 g protein.
Read more about brewers yeast here: http://www.livestrong.com/article/521280-benefits-and-side-effects-of-brewers-yeast/
Back to the crispy, crunchy, ever so light and flavorful kale chips
Kaletastic Kale Chips (tailored from lots of other recipes I’ve seen over the years)
1 bunch of kale (I used the curly Kale but the lacinato/dino kale works too)
1 Tablespoon coconut oil (or olive oil will work)
1 ½ teaspoons brewers yeast (totally optional…but it’s a good option)
Add sea salt, to taste
- Preheat oven to 300°F.
- Rinse and dry the kale. Remove the tough ribs and stem leaving only the leafy greens.
- Rip leaves into large pieces, toss in a bowl and massage the coconut oil into it so all the pieces are coated, and then sprinkle with salt and brewers yeast.
- Arrange leaves in a single layer on a large baking sheet.
- Bake for 15-20 minutes, or until all the pieces are crispy. You are going to want to keep your eye on these temperamental treats. They have a tendency to burn quickly if you’re not watching.
Other fun things to try:
- Add 1 tablespoon of vinegar (distilled or cider vinegar) for a “salt n vinegar” kale chip option. This is actually my favorite, and usually how I make it but am currently out of vinegar.
- Add some cayenne powder for a spicy kick.
Have you made kale chips before? If so what have you done with them and how have you flavored them? I love hearing new ideas!