Spicy Vegan Nacho Kale Chips — Fo Reals Life

June 05, 2013 June 05, 2013/ Morgan

Once you’ve had good chips you kind of become a fanatic about them. Almost preachy. “DUDE! Have you had kale chips!? They are like.. the best thing ever.. and they are totally good for you because they are KALE! AND KALE IS LIKE SUPERMAN BUT IF YOU COULD EAT HIM!” Except that a lot of kale chips that you can buy in the store are well.. fatty. So they are more like if superman retired, gained 50 pounds, and then you ate him. 

Where was I? Oh yeah so these chips! DUDE! They are amazing. It’s not a lie. And they can be really healthy. Just cut out the oil (don’t need it!) and spice em up!  

Let me brighten your day even more. You don’t need a dehydrator for super awesome kale chips. You just need an oven and some time. And I’m sure you can find some time for some guilt free chips, right?  

Once you get the basic feel for them you can make them with any spices you want! Some lemon pepper kale chips? Sounds awesome! What about salt and vinegar kale chips? I’m all over that already. Curry kale chips? Super garlicky kale chips? Sriracha kale chips!!? Get in the kitchen and get yourself ready to make a snack worth snacking on.  

This makes up for me posting that totally evil cupcake recipe, right? I sure hope so.. love you guys! 🙂  

Spicy Vegan Nacho (no oil!) Kale Chips

  • 1/2 large bunch of kale (my bunch was HUGE – so I used 6-8 leaves here)
  • 1 teaspoon sweet paprika
  • 1/4 – 1/2 teaspoon chipotle powder (if you want them to be even less spicy use paprika instead)
  • 1 & 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons nutritional yeast  (you can use more if you LOVE nooch!)
  • 1 teaspoon miso (if you don’t have it you can use 1 teaspoon tamari/soy sauce instead)
  • 1 Tablespoon low sodium tamari or soy sauce (low sodium!)  

Preheat your oven to 174 degrees. Line several baking sheets with parchment paper.  

Wash your kale and strip the leaves from the stems (you don’t want any of that tough core.) Tear into good chip sized pieces and dry throughly.  

Mix together all of the remaining ingredients until it is a nice paste. Now take each kale “chip” and rub some of the paste on both sides and then lay on the parchment paper. Continue until you have filled your baking sheets with lovely kale chips. 

Bake in your oven for 90 minutes. You can rotate the pans after about 45 minutes if you think your oven gets really hot in any spots. After 90 minutes turn the oven off and prop open the door. Leave the kale in to finish drying out for another 20-30 minutes.  

Eat up! Yumm! Store any leftovers in a paper bag. If they get kind of chewy you can dry them out some more in the oven at 175 (maybe an additional 15-20 minutes.) Enjoy!!  

Nutritional information per serving : Serving size:  1/4 recipe

0 WWPointsPlus  53 calories, 0.5g total fat, 0mg cholesterol, 9.3g carbohydrates, 2.3g fiber, 0g sugar, 4.8g protein