Kale Chips- two ways!
Crunchy and addictive! You have never eaten kale this fast in your life. Try both topping options: shaved parmesan and lemon or vegan “nacho cheese” powder from scratch. Our Food Justice students tried and approved both recipes!
__ Recipe
Servings: 2-4 as a snack
Prep Time: 40 minutes
Ingredients
2 tablespoons of extra virgin olive oil
One bunch of Kale ripped into bite-sized pieces
For the Parmesan and lemon version
3 tablespoons of freshly grated Parmigiano-Reggiano
Lemon
1/4 teaspoon of salt
For the vegan “nacho cheese” version
1/2 teaspoon of paprika
1/4 teaspoon of cayenne pepper
1/4 cumin power
1/4 coriander
4 tablespoons of nutritional yeast
salt to taste
Instructions
Preheat the oven to 300 degrees. Line two baking sheets with aluminum foil.
In a large bowl, using your hands, toss the kale leaves with the olive oil until evenly coated. Arrange the kale in a single layer on the prepared baking sheets and bake for 25-30 minutes, until leaves are completely crisp but not browned.
While the leaves are still warm, sprinkle with Parmigiano-Reggiano, salt and a squeeze of lemon (go very easy on the lemon; a little goes a long way) OR sprinkle the pre-muddled or mixed vegan “nacho seasoning” generously. Taste and adjust seasoning if necessary. Transfer to a platter and serve.
Recipe Notes
Pro Tip: Ovens can be very finicky! Make a smaller test batch first before hand so you can adjust the temperature of your oven. If your chips get brown before all parts of the kale get crispy, you need to lower the heat.
