Though I already blogged today about my creamy and fabulous Southwestern Broccoli Casserole recipe, I just had to share this after-dinner delight. I’ve been wanting to try a kale chip recipe for awhile now, and tonight I decided to go for it.
And man, did this hit the spot. I admit, in my pre-vegan days I really enjoyed a good bag of Hot Cheetohs, and I love crunchy “junk” foods. I’ve never been a big “sweets” person — I love savory flavors and crunchy textures.
What I love most about this recipe is how incredibly easy it was to make. I plan on serving it as a regular side dish in the future. So, without further ado:
Crunchy Vegan Kale Chips
Fresh, organic kale **make sure you buy organic — kale is one of the most pesticide-doused vegetables during its growing cycle
Your favorite spices
Earth Balance Butter
Cold-pressed, organic olive oil
Preheat the oven to 350 degrees.
In the microwave or a skillet pan, prepare a mixture of cold-pressed olive oil and Earth Balance butter. (You could use Earth Balance or olive oil by itself, if you desired, as well.)
Tear the kale leaves, and dip each into the olive oil-Earth Balance mix. Place on a lightly greased pan.
Bake for 5-10 minutes, flip, and bake for another 5 minutes. (WARNING: These chips bake fast. Keep an eye on them!)
Add any spices you like. I used thyme, freshly cracked pepper, and red pepper flakes.