Zesty Nacho Kale Chips
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Every once in a while you find a new food that you fall in love with. Now I'm no stranger to kale, but I wanted to express how much I really do love this leafy green veggie. I bet you can probably tell... I just couldn't stop myself from taking pictures. I think I had something like 40 photos to sort through once I uploaded everything. It was way too hard to choose my favourites for this post!
So today we're talking kale... and kale chips!
It may look scary to some but it just needs a little tender love and care. My usual way to enjoy it is in a salad raw, massaged with a tiny bit of extra virgin olive oil, some fresh lemon juice, and sometimes a sprinkle of sea salt. So simple and fresh.
Then I finally tried making kale chips. Yummy!
I don't know why it took me so long to make these. The only thing that's annoying is they don't store very well. That is if they last long enough. They basically need to be eaten the same day as baking (no problem there ;). Whatever you do don't store them in a plastic bag unless you have the paitience to re-crisp them in the oven for 5 minutes the next day. If you go this route just spread them out on a baking sheet and bake at 300F. They'll crisp up once you remove them and they start to cool. You could also you a toaster oven if you have one.
Seriously. If you ever find yourself craving potato chips, try making these nutritious chips as a healthy alternative instead.
These kale chips are very reminiscent of Doritos! Only 100% better for you and nutritious.
Kale for life!
Zesty Nacho Kale Chips
Prep Time: 5 minutes
Cook Time: 22 minutes
Keywords: food processor bake appetizer snack side lunch gluten-free grain-free nut-free soy-free sugar-free vegan vegetarian herbs kale tahini
Ingredients (serves 4)
- 1 large bunch of kale
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1/4 cup nutritional yeast
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp roasted garlic powder
- 1/2 tsp sea salt
Instructions
Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
Remove the leaves from the stems of the kale and roughly tear the leaves into large pieces. Thoroughly dry the kale leaves using a salad spinner and place them in a large bowl. Set aside.
Add the tahini, lemon juice, nutritional yeast, cumin, paprika, roasted garilc powder, and sea salt to the bowl of a food processor. Process until smooth, stopping to scrape down the sides as necessary.
Pour sauce over kale and mix until evenly coated. Don't be afraid to get in there with your hands and massage the sauce into the kale.
Spread the kale out evenly onto the prepared baking sheet into a single layer; be sure not to overcrowd.
Bake for 10 minutes, rotate the pan, and bake for another 12 minutes more until the kale begins to crisp up.
Remove from oven and let the chips cool slightly before enjoying.
