Flavour Bomb Kale Chips
Party like it’s 2015 and munch on these addictively crispy and flavourful kale chips! Lavished with umami-packed nutritional yeast, these no fail kale chips crisp up in the oven and they’re ready in 30 minutes flat!
Ingredients
- 1 large bunch kale about half a pound, I prefer curly kale
- 2 teaspoons avocado oil OR replace one teaspoon of oil with your fave hot sauce
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder omit for low FODMAP option
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Preheat your oven to 300℉ (150℃) and line two rimmed baking sheets with parchment paper.
- De-stem and tear your kale into roughly 3 inch pieces (see blog post for tips and the nerdy why behind each step!)
- Wash and dry your kale pieces THOROUGHLY. I use a salad spinner AND pat them dry with a towel.
- Place your kale on one large, parchment-lined baking sheet and sprinkle the oil and seasonings evenly over top. Then, GENTLY toss and use your hands to ensure that the pieces are evenly coated with the seasonings. DON'T vigorously massage as you would a kale salad.
- Arrange the kale pieces in a single layer between TWO parchment-lined baking sheets and bake for 8 minutes. Rotate sheets and bake for 5 to 8 minutes more, watching like a hawk after 3 minutes, until kale chips feel dry and crisp to the touch.
- Remove baking sheets and let cool for a couple of minutes, as they'll crisp up further, and enjoy!
Notes
In case you don't eat them all in five minutes, you can store in an airtight container with a piece of paper towel to help absorb moisture.
Low FODMAP note: without the garlic powder, this recipe is totally low FODMAP in a smaller serving. Curly kale was listed to have only trace amounts to FODMAPs...although it's now missing from the app which probably means they're retesting. Tuscan, or lacinato kale, is high FODMAP in larger amounts so ensure you eat no more than a quarter of this recipe.