We ate so much good fresh food while out in California, but I have to say, kale was my favorite thing we ate, and it was everywhere. From different kinds of kale salad, to kale chips, it was all delicious. A favorite in particular, was a kale chip my aunt Jane and I discovered at the SF Embarcadero Farmer’s Market. It was honestly the best snack I’ve had.
These chips really were the perfect snack. You have kale (and we all know the health benefits of kale), plus it’s raw (so you keep the nutrients), and, lastly, all of the ingredients are so good for you! Unfortunately, I also learned within minutes that this snack doesn’t last long. So at $7 a bag, I decided I had to figure out how to make this myself.
First, I saw on the bag the ingredient “nutritional yeast”. I have heard of it before but knew nothing about it. Turns out, it is what gave these chips so much flavor. It’s sort of a nutty, yet cheesy (parmesan) flavor. And, as added bonus, it is great for you. It is very rich in B vitamins, including B12, which is what gives it that yellow color. One serving of nutritional yeast, about ½-1 tbsp, provides the full amount of B12 needed for an adult in day. It is also a great source of 18 amino acids, protein, folic acid, biotin and other vitamins. And, it is rich in 15 minerals including iron, magnesium, phorphorus, zinc, and chromium, and selenium. Oh, and one ounce has 14 grams of protein. What a super food! I’m looking forward to adding this to soups, my cauliflower mash, salads, etc.
So after making atrip to Whole Foods (in the bulk section) to get some nutritional yeast, and Trader Joe’s to get some pre-cut, pre-washed kale, it was time to try to make this yummy snack. Unfortunately, I don’t own a dehydrator, not yet anyway, so I had to just cook these on as low a temperature as my stove would allow. You have to plan ahead because it takes a while to cook, but they’re super easy to make. Here’s what you need:
- 1 bag of kale (Trader Joe’s has the perfect size at 10 oz.)
- 3/4 cup cashews (blended until flour-like consistency)
- 1/2 cup nutritional yeast (I just ordered some from amazon)
- 1 tsp salt
- 1 bag kale (10oz.)
- 1 tbsp apple cider vinegar
- 1 lemon (or lime)
Here’s what you need to do:
- Preheat oven to 300 degrees.
- Remove the stems from the kale and put in an extra large mixing bowl.
- Add lemon juice and apple cider vinegar and set bowl aside.
- Blend cashews in blender and pour in a small bowl.
- Add nutritional yeast and salt to cashews and stir together.
- Pour the above mixture (about 1/3 cup) in with the kale and stir.
- Lay parchment paper on cookie sheet and lay kale out flat on pan.
- Sprinkle nutritional yeast, cashews and salt mixture over the top and place in oven.
- Cook for 15 minutes, turn stove off, allow to sit for a couple of hours. I make this in the morning and it’s always such a nice surprise by lunch time!
If you only have so much time at home, I’ve learned the quickest method is to preheat oven to 300, cook for 15 minutes, turn stove off and leave it in there to dry out. When you get home later on (hopefully at least 2 hours later) it will be ready for snacking!
Okay, it’s not pretty but this picture still makes my mouth water! I think next time I will add some extra virgin olive oil with the apple cider vinegar and lemon mixture, maybe 2 tbsp, to add a little extra crunch. While we all loved this, Scott still preferred the original kale chips a little more. I think it was because he likes the texture of the original chips with the EVOO. I’ll let you know the results (with the EVOO added ) after I test it out in a day or so. Yes, I am making them again this week!