Kale chips can be tricky and heck let’s be honest here, awful to eat if you don’t get it right! Burnt, tasteless and cardboard are lines I've heard from my health coaching clients until they got the technique just right. Well, after months and months of trying, I’ve finely got a great recipe that might get your babe enjoying “cheesy chips”. This is my 'how to make perfect kale chips' recipe so that the babes will start eating them and you'll have a great afternoon snack. They're great for the lunchbox and be sure to check out a bunch more lunchbox recipes in my 'A Healthy Lunchbox' eBook .
1 large bunch kale
1 tbsp melted coconut oil
2 tbsp nutritional yeast
Preheat your oven to 120°C and line two large baking trays with baking paper. Wash the kale thoroughly, ensuring you’ve dried it well (paper towel works a treat). Remove the kale leaves from the tough ribs and tear them into smaller pieces, about 5cm is perfect.
In a large bowl, toss the kale with the coconut oil ensuring it’s all coated. A little goes a long way so don’t be too heavy handed with the oil.
Place the kale on the trays in a single layer being careful not to overcrowd them too much. Sprinkle with the nutritional yeast and bake for 35-45 minutes or until crispy.
These are great served as is although in this cold weather I love adding them to the top of salads for a nice crunch. I store them in small glass containers so I can grab them with ease when running out the door. Bob’s your uncle, I have a healthy snack on the go.
Nutritional yeast is the vegans answer to cheese and us common folks answer to cheese flavour from the pantry. It's man made and packed with B vitamins while tasting like parmesan cheese. The babes love it mixed through scrambled eggs, on top of avocado toast and baked on to kale chips. You'll find it in the health food isle of the supermarket or at your local health food store.