Tastiest Kale Chips Ever?

Wow…

I’ve made kale chips before, but this new recipe is the tastiest so far! I had to stop myself from eating the entire tray.

They are made without any items that might cause any kind of allergic reaction (so they are dairy free, gluten free, flour/grain free, sesame free, nut and seed-free) so they are great for thyroid, autoimmune and Hashimoto’s people.

I just had to share this with you:

kale chips I made

These are savory, spicy and kind of sweet. ย Here’s my recipe:

Mix in a large bowl (I used a large glass salad bowl):

2/3 cup nutritional yeast (I used Kal nutritional yeast flakes)

1 1/2 teaspoon organic garlic powder

1/4 teaspoon Celtic sea salt

1/2 teaspoon organic chili powder

1 teaspoon coconut sugar

2 Tablespoons virgin olive oil

Several rotational grinds from the pepper mill

Mix all ingredients well in the large salad bowl.

Add in 1 package of tender organic kale leaves. I used a package of Earthbound Organic Tender Baby Kale Leaves.

Mix the kale and spice blend well with your hands.

Spread evenly on a cookie sheet.

Bake at 200 degrees for 2 hours.

DELICIOUS!!

Let me know how yours turn out!

Now I better walk the dog before I go into the kitchen and eat the entire tray of the kale chips! ๐Ÿ˜‰

 

Yours in health,

 

Dr. Elena ๐Ÿ˜‰

 

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One comment

  1. Dr. Elena says:

    I’ve been getting lots of comments about my version of the kale chips and wanted to add a few points…

    1. Leave out the garlic if you have any FODMAP issues (garlic, even garlic powder may cause bloating).

    2. Using packaged kale is super easy and fast, but my chips are better if I use a bunch of fresh organic kale. Before washing, I pick the leaves off and tear the leaves into very small sections, removing any tough main stems and smaller, stiff, vein-like stems.

    3. I put the torn, smaller pieces into a salad spinner, run purified water until the inside of the basket of the salad spinner is full, then I swish the pieces around with my hands before lifting out the strainer and dumping the water, before I spin it out to get most of the water off the leaves.

    4. Mixing the dry ingredients in a large bowl (I use a big glass salad bowl) I “cream” the ingredients together by smashing the mixture against the side of the glass bowl with a firm spatula. The ingredients should look like tiny, fine crumbles.

    5. Then I add the torn leaf pieces and mix thoroughly with my hands. Most of the dry, “creamed” ingredients are now stuck to the slightly damp kale leaf pieces.

    6. Spread the covered leaf pieces onto a large cookie sheet and bake for the 2 hours. Bake longer if they are still too damp for you after the 2 hours. Sometimes I let it go another 30 minutes to get really dry “chips”, but sometimes I like them “chewier”.

    7. I have been adding lots of fresh ground black pepper on the surfaces of the chips once the leaves are spread onto the cookie sheet.

    Another ingredient I have been adding is a Mexican spice mixture of chili powder and lemon, which you can find in the spice aisle at most supermarkets. I use about 1/2 teaspoon to the dry ingredients in the large bowl before I mix everything together with the spatula. I’ve bought several brands but they are pretty much the same…very fine red chili flakes, lemon or lime and salt. This gives my chips a spicy, tangy flavor I love.

    Using the fresh organic kale, tearing the leaves really small and washing the kale pieces in the salad spinner creates slightly damp leaves, making the chips more moist and chewy.

    Experiment and let me know your tips!

    And now…I think I’ll snack on my latest batch! Yum!!

    In health,

    Dr. Elena ๐Ÿ˜‰

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