INGREDIENTS:
- 1 large bunch of flowering kale or kale
- 3 T. Vinegar (apple cider, sushi vinegar or balsamic vinegar preferred)
- 3 T. olive oil
- 1 T. French sea salt
- 1 t. Creole Seasoning
- 1 t. Herbs de Provence
DIRECTIONS:
Get yourself a flowering kale which looks like a wedding bouquet in white or purple. Or, you can use regular kale, if flowering kale is not available, just be sure to cut the leaves into quarters, cutting down the tough center vein and discarding the stems.
You just wash the kale (a lettuce spinner works nicely for this), pat dry, tear into chip size pieces, discarding the stem, season with just a tad vinegar (apple cider, balsamic, red wine vinegar or whatever type you like-sometimes I prefer just lemon or lime juice instead of a vinegar), a bit of olive oil, and either salt and/or a healthier sprinkle of your favorite herbs and/or spices!
Put in a 350 degrees F for 10 minutes or until crispy on parchment paper or non-stick mat on a baking sheet. Or for more nutrition and less smoke from your oven, use a food dehydrator instead, which is our favorite method of preparation, but it takes 4 hours or so to turn them into crispy chips.
These are a healthy alternative to potato chips and go great with sandwiches!
CHEESY TOPPING OPTION-
1/4 cup raw cashews
2 Tbsp raw or roasted (unsalted) sunflower seeds
5-6 Tbsp nutritional yeast (divided)
1/4 tsp each salt + black pepper
1 tsp garlic powder
1 healthy pinch cayenne pepper (optional)
Add cashews, sunflower seeds, 4 Tbsp nutritional yeast (12 g // amount as original recipe is written // adjust if altering batch size), salt, pepper, garlic pepper, and cayenne pepper (optional) to a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed. Follow recipe above just sprinkle cheesy topping on before baking.