I've been planning to make my own baked kale chips for years, but it never happened … until today. I have so much organic wild kale growing my my garden, I knew it was a perfect opportunity! Check out this kale. This is from organic seed that I planted three years ago – whoa, I'm so grateful.
These chips are so easy, requiring just 13 minutes to bake and just 9 simple ingredients to prepare! Plus, they’re packed with dense nutrients:
Kale – Rich in flavonoids; lowers cholesterol; Vitamins K, A and C; anti-inflammatory.
Nutritional Yeast – Thiamine, folate, vitamins B-6 and B-12, and contains all 18 essential amino acids making it a complete protein.
Cashews – Heart-protecting unsaturated fats, protein, copper, and magnesium.
Here I am hanging with Luke McLaughlin, survivalist, and contestant on Naked and Afraid.
- Large bunch of chopped kale leaves (~2-3 cups), washed, thoroughly dried & chopped with stems removed
- 2 Tbsp olive oil or avocado oil
- ¼ cup raw cashews
- 2 Tbsp raw or roasted (unsalted) sunflower seeds
- 5-6 Tbsp nutritional yeast, divided
- ¼ tsp each salt and black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ - ¾ tsp chipolte powder depending on how spicy you like it
- Preheat oven to 325 degrees F
- Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
- Add cashews, sunflower seeds, 4 Tbsp nutritional yeast, salt, pepper, garlic pepper, and chipolte to a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed.
- Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it's thoroughly coated.
- Divide kale between 2 large baking sheets and spread into an even layer
- Sprinkle the kale with remaining 1-2 Tbsp nutritional yeast for extra flavor and bake for 13 minutes.
- Watch carefully to ensure they don't burn.
- Eat right away to enjoy the crispness!
- You may store the leftovers in a sealed tupperware bowl.