Tags
easy recipes, food, health, kale, Keto
BEFORE you scrunch up your nose and read elsewhere, I invite readers to indulge. This time of year, field grown kale is abundant at our farmer’s market. What you see here is ONE bunch, putting to shame the pale kale offered at area stores. Storage tip: when I return home from the market, I slice the kale stem ends off a bit, stand the bunch in a bowl of water, and store in the fridge until I get around to using the leaves. There the leaves perk up and are ready for any recipe. Today I chose kale chips.
When I cannot eat anymore steamed kale, I turn to kale chips. Easy peasy. Just rinse the kale, shake off any water, remove spines, tear leaves into pieces, place into a large bowl, sprinkle with organic olive oil and Himalayan pink salt, and bake on parchment covered sheet pans…350F for 10-12 minutes (I use convection).
Remove sheet pans from oven and slide toasted kale leaves into a large bowl (just lift the paper and form into a V). Immediately sprinkle kale chips with a healthy dose of nutritional yeast while they remain hot. Let cool. Continue batches. FYI: nutritional yeast packs a punch of B vitamins and adds a pleasant cheesy flavor.
Voila! A handsome batch of kale chips. Munch as they are; add to salads, or sprinkle over omelets. Keep chips covered (I store them in a cool oven). Eat within a few days…or minutes depending on who is home. 😉
As readers may remember from my last post, the end of April, I began the Keto diet. This is a keto friendly recipe and a healthy way to consume the powerhouse Kale.
Have I convinced readers to try this simple recipe?
Bon Appetit!
Copyright © 2019 by Diane LaSauce All Rights Reserved
home, garden, life 
Thank you for the follow up info. I hope you’ve had a good day at the City Market.
Good luck, Joe
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This looks healthy! And, I am sure it is delicious. This is something I’d like to try. Beautiful post Diane!
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Musette, I hope you will try this recipe. Kudos for growing your own kale!
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I grow kale (along with collards and lettuce) and tend to freeze it for Winter use. My one tip is to soak for a bit in salted water – that way any wayward bugs are killed and float to the surface – I am always finding ‘critters’ amongst the leaves. This is also true for lettuce (which I also grow but use fresh).
Those chips look yummy!
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Let me know when you try this recipe, Donald.
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Hi Joe. The Himalayan pink salt is readily available at most grocery stores. I recently bought a 5# bag at the Home Goods for 7.99. It is the only salt I consume now, as it does not come out of the ocean, which is sadly being exploited by humans. Also at WF bulk department and Kroger, Trader Joe’s. Nutritional yeast I find at Trader Joe’s. When at home I shift both the salt and yeast into glass jars. I keep the yeast in the fridge. Enjoy!
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Thanks for stopping by! Hope you enjoy kale another way. I gave up growing a lot of veggies and support organic growers at the farmer’s market. They fight the insects…;-) Diane
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Looks AWESOME! I always enjoyed growing kale and planted a lot of it. Certain insects like it, especially the Cabbage Worms, so I always planted enough for all of us. I usually steamed it but it is great fresh as well. The recipe sounds great and I will give it a try. Thanks for sharing!
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Thank you for this recipe. I disliked kale until my sister planted a small organic garden in my yard that included kale. Where do you get the exotic salt & yeast? I will pass this recipe on to her, & know she will appreciate it. Thank you ,Joe
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Looks like a winner to me!
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