If you love crunchy, salty and savoury chips, and you’re convinced a satisfying, healthy version doesn’t exist, you’re wrong. These oven roasted kale chips are truly crunchy and addictive, without compromising on the health aspect.
Kale chips were all the rage back in 2005-2010 but have since faded in popularity. But I’m here to prove that this magical snack is not just a fad, but here to rival the ever popular potato chip.
I sprinkle mine with nutritional yeast at the end, which is not necessary but highly recommended, if you can find it. If not, sea salt works just fine too.
Vegan oven roasted kale chips
Servings: 1 person
Ingredients
- 4-5 big kale leaves
- 1-2 tbsp olive oil
Topping
- 1 tbsp nutritional yeast optional
- 1 tsp sea salt
Instructions
- Preheat oven to 175°/350° c/f
- Wash the kale, de-stem, and tear into chip size peaces.
- Place in a large bowl, drizzle in the oil and massage into kale leaves.
- Place kale on baking sheet lined with parchment paper. Careful not to overlap the leaves too much.
- Bake in the oven for 10-20 minutes, keeping a careful eye on the kale. It should brown and crisp up but not burn.
- Sprinkle with sea salt and nutritional yeast, and place on a dish, once cooled.