Quick and Easy Spicy Kale Chips | The Jewish Week | Food & Wine

Quick and Easy Spicy Kale Chips

Quick and Easy Spicy Kale Chips

Vegan Cheesey Kale Chips: © Bhofack2 | Dreamstime.com

1 batch

Facebook icon
Twitter icon

1 bunch of fresh kale leaves

1/4 cup of nutritional yeast flakes

1 tablespoon extra- virgin olive oil

1 tablespoon Worcestershire Sauce (or to taste)

½ teaspoon red pepper flakes.

¼ teaspoon sea salt or coarse kosher salt

½ teaspoon cracked black pepper

  1. Preheat oven to 350 degrees.
  2. De-stem and rinse kale leaves. Coarsely chop and place in a mixing bowl.
  3. Drizzle with extra-virgin olive oil and Worcestershire sauce. Hand-toss to thoroughly coat leaves.
  4. Sprinkle yeast flakes, black pepper and salt. Hand-toss all ingredients again so kale is coated.
  5. Spread kale leaves out on a parchment-rimmed baking sheet or tray.
  6. Bake in oven for 12 minutes until leaves are wilted and slightly crisp. Check at 10 minutes to make sure leaves are cooking evenly. For crispier chips cook a little longer.
  7. Remove from oven and cool on tray. Use a spatula to transfer to paper towel or wax paper on a separate sheet tray or wire rack to cool completely.
  8. Enjoy. Store in zippered plastic baggie or sealed container.

Melanie Young is a certified holistic health coach and author of Getting Things Off My Chest: A Survivor’s Guide to Staying Fearless & Fabulous in the Face of Breast Cancer. Twitter@mightymelanie Instagram/melaniefabulous