The Super Bowl is right around the corner and what snacks are being served is almost as important as which teams are competing! Win or lose, you don’t want to end the game feeling bloated and indigested from heavy dips and greasy potato chips. Kale chips are easy to make and healthy without tasting like a “health-food snack”!
When you add these chips to the Super Bowl food spread, you can nosh without reservation. Plus, your vegan and gluten-free friends will thank you!
~1 large bunch Green Curly Kale
~1/4 cup Nutritional Yeast
~2 tablespoons Olive Oil
~Your choice of spices! I used salt and pepper, garlic and onion powder on one side of the sheet for “ranch” chips and turmeric, curry, and cumin on the other side. Other options include sriracha and chili powder, salt and vinegar, cinnamon and cardamom for a sweet chip, or even spirulina and chia if you’re feeling adventurous!
~Preheat oven to 180 degrees F.
~Tear the kale into pieces. The tops can have the stem left inside but pull the greens off the thicker part of the stem.
~Make a paste out of the nutritional yeast and olive oil.
~In a large bowl, place kale pieces and pour the yeast mixture over the leaves. Massage the mixture into the leaves until they are dark green and completely covered.
~Lay the leaves flat on a cookie sheet. Sprinkle your chosen spices over the leaves.
~Bake for 90 minutes or until the leaves are crispy on both sides. Check frequently after the 60-minute mark to prevent burning.
~Remove, cool and enjoy the crispy goodness of this guilt-free snack!