I love me some kale! I use it soups, salads and snacks. I even included them in my Top 7 Favorite Snacks post a while back. I used to purchase my kale chips from the store but I eat them so fast that I would need a cart full and a lot of money to keep me in healthy snack heaven.
Do you know how awesome kale is? One of my all time favorite blogs MindBodyGreen wrote about kale. I encourage you to read it. You won’t believe how incredible this leafy vegetable really is.
Here is a basic list of the benefits that I found here:
1. Detox and weight loss: One cup of kale has 36 calories and zero fat. It also contains 5 grams of fiber, lowering cholesterol, and aiding in digestion and elimination.
2. Chock full of Vitamin C: (200% of the recommended daily allowance (RDA)), which increases metabolism, supports the immune system, promotes healthy blood sugar levels, relieves stiff joints, and maintains healthy cartilage.
3. Kale is great source of iron for vegans and vegetarians: Containing more iron than beef. Iron is necessary for hemoglobin formation, oxygenating the blood, cell growth, muscle function, and proper liver function
4. Kale contains Omega-3 and Omega-6 fatty acids: Providing health benefits for skin. Fatty acids are also great anti-inflammatory component, fighting arthritis, autoimmune disorders, and asthma.
5. Packed with vitamin A: (180% of the RDA), Kale helps strengthen eyes, nourish the skin, and prevent lung and oral cancers.
Now that we’ve had our lesson in kale. Here is how I make mine. It was difficult not to eat it all before I had the chance to take pictures.
Kale Chips Baked – Easy and Cheesy
To create the “cheesy” flavor I used Bragg Nutritional Yeast Seasoning.
This stuff is an amazing seasoning. It is nutritious, vegetarian, gluten-free, salt-free, sugar-free and is full of B-Vitamins.
It wasn’t easy to find though. I know now that Whole Foods sells it in the bulk section but before I learned that, I found it at my local Vitamin Shoppe. Go figure. I felt like I won the lottery when I finally found it.
If you can’t find it locally, you can purchase it on-line here.
- 1 bunch of organic kale
- Nutritional Yeast
- Olive Oil or Coconut Oil
- Preheat oven to 200 degrees
- Prepare the kale. Separate the curly leaves from the thick stem that runs up the middle of each kale leaf. Keep the curly pieces as large as you can because they do shrink up in the oven.
- Next, rinse each leaf and pat dry with paper towels.Try to get as dry as you possible can. I lay my rinsed kale out on paper towels for a little bit then cover with another paper towel and pat dry.
- In a large bowl put about half of the rinsed and dried kale and drizzle with a little oil of your choice. Start with a little because it goes a long way. You can always add a smidge more if you need it.
- Massage the oil into each leaf. It goes pretty quick as raw kale is pretty hearty.
- After massaging leaves with oil, sprinkle about a ¼ teaspoon of salt and about a tablespoon of yeast. Toss so that all the leaves get some salt and yeast.
- Place kale leaves on a parchment paper covered baking sheet and sprinkle lightly with more yeast if you want.
- Bake for 25 minutes then remove from oven, turn leaves over and rotate pan.
- Bake for another 25 minutes
- Transfer to a container of your choice.
- Repeat process until you have baked the whole bunch. I'm guessing that your first batch will almost be gone by the time the second batch is done baking.
- Because I go through these so fast, I make 2 bunches at a time, usually on a day that I'm home bound since they take a little time.