Wednesday, March 7, 2012

Grain/Gluten-Free Vegan Amazing Kale Chips (Tuscan Kale)



Thanks to my buddy Tara for this idea!  She does the recipe differently and I tried it her way first, which was very yummy!  Then I wanted to make them a little spicy and cheesy.  These are so wonderful that my Mom and I ate an entire bunch of kale in one sitting, haha!  These require very little work and are such an amazing alternative to potato chips!

Grain/Gluten-Free Vegan Amazing Kale Chips (Tuscan Kale)
1 bunch Kale
1 tablespoon Grapeseed Oil
2 teaspoons Nutritional Yeast
1 teaspoon Herb Stop's Hot Garlic Salt

Preheat oven to 250 F.  Cut the vein in the middle of each kale leaf out.  Depending on how big you want your kale chips, leave them long or cut into 3 inch sections.  I find that the kale naturally scallops in and I rip it there - about 3 inch pieces.  Make sure you wash the kale really well.  Using a salad spinner make sure they are nice and dry.  In a large bowl add oil , yeast and hot garlic salt and mix well.  Add in kale and for about 3 minutes roll the kale in the sauce.  Don't massage the kale, just keep rolling it so that the sauce covers evenly.  Place on a baking sheet (I use a slipmat/silicone baking mat) making sure the leaves don't overlap - keep it one layer.  Bake for 30-35 minutes or until crispy.  Enjoy warm or allow to cool.

1 bunch of organic kale

sauce

de-veined and ready

spread out and ready to cook

fresh from the oven