April 29, 2013
We’ve been experimenting with kale chips quite a bit lately, both making them ourselves and sampling different flavors from New York Naturals (their Bombay Ranch is my favorite). Although I adore the kale chips we can buy at our local health food store, they’re pricey and have a little more fat than I’d like. This recipe uses no oil or nuts, so the fat content is negligible.
Low and slow baking is the key here. You can’t rush the recipe by bumping the oven temperature up to 300, or you’ll get burned and bitter chips. These take up to an hour and half to fully crisp up, but the time is worth it.
Because there is no fat in this recipe, the chips are going to want to stick to your pan. I use Silpat liners, which are completely non-stick and work just as beautifully here as they do with gooey cookies. If you don’t have Silpats, consider misting your non-stick baking sheets with oil before baking.
New to nutritional yeast powder? It has a slightly cheesy flavor, and you can find it in the supplements section of your local health food store.
Now, as far as these being “seriously sriracha” — your mileage may vary. What is very hot to me barely registers for J., but to me these are quite spicy. Taste the coating mixture before you combine it with the kale, and adjust the spiciness for your taste. You can also sprinkle the chips with cayenne or the like once they’re cooked to kick them up some more.
Seriously Sriracha Kale Chips
1 medium bunch curly kale, or about 14 oz. before trimming and 7 oz. after
2 Tbsp. nutritional yeast powder
3 Tbsp. apple cider vinegar
1 Tbsp. sriracha sauce (or to taste)
1 tsp. kosher salt (or to taste)
Preheat your oven to 200 degrees F.
Wash the kale thoroughly, then shake and pat dry. Trim the center ribs from all the kale leaves and discard. Place the rib-less leaves in a large bowl and set aside.
Combine nutritional yeast powder, apple cider vinegar, sriracha, and salt in a small bowl. Mix until it is completely smooth. Then, pour the coating over the kale.
With clean hands, toss the kale in the coating. Massage the coating into the leaves of the kale for a minute, until each leaf is covered and shiny. Then distribute kale in a single layer on two baking sheets lined with a Silpat silicone mat.
Bake for 50 minutes, then flip each chip gently (I just peel them off the Silpat — they will still be somewhat damp with some crispy spots). Put the baking sheets back in the oven and continue to check for doneness every 10-15 minutes. The chips should be completely dry and crisp when you remove them from the oven, usually with a total baking time of about an hour and a quarter. You may need to remove smaller pieces from the oven before larger leaves.
Chips will stay crisp for a day or two, on the counter in a sealed container.
Filed under: Veggie Sides