Crunchy Kale Chips
Like blueberries and flax, kale is a true “superfood,” boasting loads of fibre, nutrients and disease-fighting compounds, including high amounts of vitamins A and C. Though I love creamy kale, too, these crispy chips are the perfect way to satisfy a snack attack and reap the benefits of this dynamite green. Nutritional yeast is another (albeit strange sounding) superfood: this inactive yeast is packed with protein, fibre and energy-boosting B vitamins. I love the taste (slightly cheesy) and sprinkle it on salads and eggs. Find it in health food stores, where it’s often available in bulk bins. (Red Star is a popular brand.)
- 1 bunch kale, washed and dried well
- 2 tsp olive oil
- ½ tsp sea salt
- 1/3 cup nutritional yeast (optional)
- Preheat oven to 350 F. Line two large baking sheets with parchment paper or lightly spray with cooking spray.
- Cut thick stems from kale leaves and then rip or cut into bite-size pieces.
- Place kale in a large bowl; add olive oil and salt. Using hands, massage oil into kale, making sure each piece is lightly coated. Add nutritional yeast, if using, tossing to ensure kale is evenly coated.
- Spread kale on baking sheets, making sure not to overlap any pieces. Bake 15 minutes or until leaves are crispy. Best eaten immediately. (I guarantee they won’t last long anyway!)