What can I say? Kale chips rule.
As I’ve mentioned previously, chips are seriously my downfall. We hardly ever have chips in the apartment based solely on my inability to control myself around them.
Some people are able to swear things off even if they are in the house, but not me. If it is in the general vicinity, I will eat it.
There is no “hiding it in the back of the cabinets.” If I put it there, I’m not going to magically forget that it is there so the hiding technique doesn’t really work for me.
Therefore, I just don’t have chips in the apartment.
But that doesn’t mean my chip craving goes away. Oh no sirree. I still crave that salty, crunchy-ness all the time. What’s a girl to do in a situation like this?
Make kale chips.
Inspired by Clean Eating Chelsey
- 1 bunch of kale, stems removed, pieces torn
- 1 tablespoon olive oil
- 2 teaspoons tamari (soy sauce)
- 3 tablespoons nutritional yeast (could use grated parmesan cheese too)
- pepper and garlic salt to taste
1. Preheat oven to 350 F.
2. Rinse your pieces of kale in water. Pat with a paper towel (doesn’t have to be completely dry, as long as they aren’t dripping in water).
3. In a large mixing bowl, toss the kale, olive oil and tamari until coated.
4. Add nutritional yeast, pepper, and garlic salt and toss until coated.
5. Spread kale on a baking sheet, making sure it is in a single layer. If you have too many pieces on a baking sheet the chips may turn out soggy. You may need two baking sheets.
6. Bake for 10-12 minutes or until crispy.
7. Serve and enjoy!
Question: Have you ever had kale chips?