I would first like to say this is most likely the only vegan recipe you will ever see on the Growing Spaces website that has been written by yours truly.
The first time I made kale chips, I remember thinking, “Should they taste burnt like this??” As it turns out, the answer to that question is no. After multiple failed attempts that were either too soggy or too burnt, I believe I have finally found the perfect kale chip. Yes, kale chips are very serious business.
Prep Time: 15 minutes Cook Time: 35 minutes Servings: 1-2
Kale Chip Ingredients:
Per medium-sized baking sheet
approx. 1/2 bunch of kale leaves (best freshly harvested from your dome)
1/2 tablespoon extra virgin olive oil or melted avocado oil
1 1/2 tablespoons nutritional yeast (optional)
1 tsp garlic powder
3/4 tsp chili powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp fine grain sea salt or pink Himalayan sea salt
1/8 tsp cayenne pepper (optional) (I like the spice)
Kale Chip Instructions
Preheat oven to 300F. Line a large-rimmed baking sheet with parchment paper.
Remove leaves from the stems of the kale and roughly tear it up into large pieces. Wash and spin the leaves until thoroughly dry.
Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Then sprinkle on the spices/seasonings and toss to combine.
Spread out the kale onto the baking sheet into a single layer, being sure not to overcrowd the kale.
Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes until the kale begins to firm up. The kale will look shrunken, but this is normal.
This part is super important. Cool the kale on the sheet for 3 minutes before digging in! Enjoy immediately as they lose their crispiness with time.
I imagine this recipe might be equally as delicious if made in an air fryer or dehydrator. Alas, I am not gifted with either of those two items. If you find yourself in that position, please email me or add a comment below and let me know how they turned out.
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