Kale chips are my favorite snack. I love the satisfying crunch of this healthy green when baked, the exciting combination of spices, and the cheesy flavor of the nutritional yeast (see Note, page 61). It’s the perfect food to eat while lounging and watching a movie or as a quick midday snack. Feel free to experiment with many different spices. Get creative with it, and relish the fact that your snack food is made from one of the healthiest vegetables on earth! —MAREA
Serves 4
1 tbsp plus 1 tsp extra-virgin olive oil
1 tsp fresh lemon juice
1/2 tsp curry powder
1/2 tsp salt
1/8 tsp cayenne pepper
1/8 tsp freshly ground black pepper
8 oz/225 g destemmed dino (Tuscan) or curly kale, cut into 2-in/5-cm strips
1/4 cup/20 g nutritional yeast
Position a rack in the middle of the oven and preheat it to 300°F/150°C/gas 2.
In a small bowl, whisk together the oil, lemon juice, curry powder, salt, cayenne, and pepper.
Put the kale in a very large mixing bowl, making sure it is completely dry (excess water will make the chips soggy). Massage the oil mixture into the kale, making sure that each leaf is coated equally. Then sprinkle it with the yeast and mix thoroughly with your hands until each piece is evenly coated.
Arrange the kale in a single layer on two large baking sheets, and place them in the oven on the middle racks. Bake for about 40 minutes, until the kale is crispy. Serve warm or at room temperature.
1 SERVING: CALORIES: 60 | FAT: 4G | CARBS: 5G | PROTEIN: 3G | SODIUM: 300MG | VITAMIN A: 150% | VITAMIN C: 40%