Crunchy Kale Chips (Gluten Free, Dairy Free, Nut Free, Grain Free, Paleo & Vegan)
When the savoury, crunchy, cheesy craving hits, these Kale Chips are the ultimate healthy solution, and perfect for those who can’t do dairy. The secret is in the Nutritional Yeast (which is also referred to as Savoury Yeast). It is a deactivated yeast packed with nutrition, which includes B Vitamins, Folic Acid, Selenium and Zinc. It has a savoury, umami taste, which gives you the cheesy flavour for the cheese-less.
What you will need:
- 1 large bunch of Kale
- ¼ Cup of Oil (I prefer to use Macadamia or Olive Oil for the taste)
- 3 Tablespoons Nutritional Yeast/Savoury Yeast Flakes
- 1 ½ Teaspoons Onion Powder
- 1 Teaspoon Garlic Powder
- Salt & Pepper
Directions:
1. Preheat your oven to 160c.
2. Wash and de-stem your kale. The best way is to hold the stem at the base with one hand and slowly and firmly run your other hand along the length of the kale taking the leaves off as you go. We recommend gently tearing the leaves into smaller chip size pieces as you go, and placing them in a large mixing bowl. Note: not to make the pieces too big as they will reduce in size in the oven.
3. Pour the oil over the kale, and gently massage the oil through. This is an important step as you want to make sure there is oil coating all of the leaves, so take the time to give the kale some love with the oil J. This will help to tenderise the kale and make sure all the spices etc. stick to the leaves.
4. Add the Onion and Garlic Powder, and mix through first before adding the Nutritional Yeast and gently mixing through. Salt and Pepper the kale mix at the end.
5. Lay out the kale evenly in a single layer on your baking trays and place in the oven. The chips will only take about 10-15 minutes to cook. You want all the leaves to be crisp and crunchy. You may need to keep an eye on them as your oven may run hotter or cooler. If you have a dehydrator, I set mine to about 115c for approx 4-6 hours.
6. Let them cool and firm up for a few minutes before transferring to a bowl and devour.
The chips will keep in a completely air tight container for a few days. It is important it is air tight because any moisture will soften them and take the crunch factor away.
The hard part though is not eating them all at once! Oh hail the Kale! Chip! (its one of my favourite vegetables!!