Tuesday, July 30, 2013

Crunchy Kale Chips!  My Personal Recipe!!

It's completely clean, really healthy, and a great way to get a serving--or more!--of all-important dark leafy greens. **Note that you'll end up with a yield by volume that is about half of what it was when the kale was raw--so make lots! It won't last long!**


  • Kale, fresh, cleaned, totally dry, cut into bite-sized pieces
  • Sea salt
  • Olive oil
  • nutritional yeast


Any kind of kale works. Including purple dinosaur!!

Pre-heat your oven to 150F.

Rip the kale into bite-sized pieces. You don't want to eat the main vein, so toss that. Toss kale into a suitable-sized mixing bowl (depending on how much kale you are making).

Spray kale lightly with Eat Clean cooking spray (aka olive oil in a spritzer). Massage just enough oil onto leaves, to make sure all surfaces are covered. Sprinkle with sea salt and nutritional yeast, and massage again. Make sure all kale bits are covered.

Bake in oven for 45-60 minutes. Every oven is different, so make sure you keep an eye on the kale starting at about 30 minutes.

Resist the urge to turn the oven temp up--believe me, all you'll end up with is kale cinders. Not tasty. And totally devoid of nutrients!

When the kale pieces are crunchy, they're done. They should be quite crunchy, and not have any un-crunchy bits, but still be pretty green.

Then just eat! Yum in your tum!!

Tips & Bonus Information

Nutritionists recommend at least one serving of dark green leafy vegetables, and one of orange vegetables, each day. So crunch away! Also, baking the kale chips as low as possible helps them retain much of the nutrients and enzymes which are there when the kale is raw. If you have a dehydrator with temerature-adjustment capabilities, you can make them super-healthy by dehydrating them on 105F for about 4 hours, depending on the humidity in the air where you live.
PREPARATION TIME: 10 minutes to tear and massage 
COOKING TIME: About 45-60 minutes.