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Cajun Kale Chips

Karen Owoc
I flipped a favorite American food snack (the classic potato chip) into a spicy, crispy version that will bump up your daily intake of leafy greens.
One of the down sides of potato chips - other than they're nutritionally bankrupt and full of fat and salt - is acrylamide. Acrylamide is produced when vegetables that contain the amino acid asparagine are heated to high heat in the presence of naturally occurring sugars in high carbohydrate/low protein sugars.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine Whole Food, Plant-Based
Servings 2

Equipment

  • 1 sheet pan
  • 1 oven
  • 1 sheet of parchment paper
  • 1 kale and herb stripper

Ingredients
  

  • 1 bunch kale (Any variety of kale - curly or flat.)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Homemade Cajun Salt-Free Seasoning (More or less to your taste.)
  • 2 tbsp Bragg® Nutritional Yeast Seasoning

Instructions
 

  • Preheat oven to 275°F.
  • Remove the leaves from the thick stems (ribs). Use knife or kitchen shears or a “Kale and Herb Stripper”.
  • Cut into 1-1/2” pieces. Bigger than bite-size pieces because they will SHRINK when cooked.
  • Wash and thoroughly dry the kale using a salad spinner. Spin to dry.
  • In a large bowl, spritz kale with the extra virgin olive oil and sprinkle with the Cajun seasoning.
  • Line a baking sheet with parchment paper and lay leaves on the sheet.
  • Bake until ‘crispy’ (about 20-25 min), turning leaves halfway through. Do not let the leaves burn. In my oven, it takes 25 minutes to go from soft to crisp.
  • To serve, sprinkle generously with Bragg® Nutritional Yeast Seasoning for a cheesy addition when serving. I also add a TINY bit of sea salt (just a couple turns of my sea salt grinder).
  • Makes 2 servings, but in my house, it makes one! :)