Daily Archives: January 29, 2013

Kale Chips Recipes? Help & Advice? Anyone? Please!


Kale Chips

So I have can kale chips before and I loved them! Problem? Well I had them because my ex-boyfriend had a friend that came up from Boone, NC all the time and got them from a awesome farmers market-made fresh! Now that place he got them from doesn’t sale online (much to my dismay) and yes I could just buy them offline somewhere but I figured why not try and make some! Simple right? Yeah I am on the search for a recipe that is simple and doesn’t require the dehydr….wait a minute we have a dehydrator! Okay so I am looking for a simple recipe! Someone! Anyone! Help!

nutritional-yeast-flakes-1Also I’m still not sure what nutritional yeast is for sure and yes I have found an awesome website ( What the Heck is Nutritional Yeast? )
that explains it and frankly can you find this at like Walmart or Foodcity? Because I’m impatient and I really don’t want to order this…so if you know of any recipe without this that would be great! Unless you can in fact find this magical yeast at walmart then sure I’ll try it! Maybe I can get my brothers girlfriend to find me some before she heads this way….

Here is a pretty good site it seems for buying it though Red Star Nutritional Yeast from Vitacost
One review of this magic yeast:

“This was my first taste of yeast flakes and good thing it was or I probably would never have tried it again. Once I ran out I bought some “bulk” flakes at my local natural foods store. ughhh disgusting! It was very cheap, but not worth it if it is not used. Red Star has a nice cheesy flavor, good on eggs, popcorn, rice… Quite addicting. The bulk brand had a strong taste and not in a good way, kind of like cardboard and a prominent bland taste if that makes sense.”


Also is there an actual recipe that involves real cheese? I am seeing “cheesy” in well quotes a lot. As a big, and I mean BIG, cheese fan these quotes don’t really do me any good. I respect all you out there that are vegan and what not but yeah I am not and I really don’t think I am going to find this vegan stuff in Eastern Kentucky so….it’s not that I wouldn’t try it I just don’t want to have to order it. I guess if my search comes up empty (or some lovely soul throws be a recipe bone) this recipe does seem promising.


Cheesy Kale Chips
Recipe lightly adapted from Pride & Vegudice

Found on Jack and Erin: Dashboard Cheesy Kale Chips

1 bunch curly kale
1 cup cashews (raw, not roasted or salted)
1 red bell pepper, deseeded and roughly chopped
2 tablespoons fresh lemon juice
1/2 cup nutritional yeast
2 garlic cloves
1 teaspoon sea salt

(again this is hinged on finding that magical yeast)


Step One: Place the cashews in a medium sized bowl and cover with water. Let the cashews soak for a minimum of 3 hours. This will soften the cashews and make them easier to blend. You can even do this step the night before, if you’d like, and let the cashews soak while you sleep.

Step Two: Remove the tough, woody stems from the kale leaves and tear them into bite-sized pieces. Thoroughly wash and dry the kale (a salad spinner is great for this) and drop the pieces into the biggest bowl you have. Kale seems to expand.

Step Three: In a food processor, drop the garlic cloves through the shoot while the food processor is running. When the garlic is chopped, stop the food processor, add everything but the kale, and process until everything is smooth. It should look like a really thick salad dressing.

Step Four: In a large bowl, toss the “cheese sauce” and kale until the kale is thoroughly coated. Try not eat it straight from the bowl like I did. Seriously…I could have eaten the whole bowl just like that.

Step Five: Line two large cookie sheets with foil or parchment paper (I only brought one with me to work). Arrange the kale pieces on the cookie sheets so there’s still a little space in between them. At this point, you can either pop these in an oven at 200 degrees for around 45 minutes…or they suggest if its warm enough to just leave them of the dash for two-three hours if it is above 95 degrees outside…but I’m super impatient and that would involve waiting for summer so….


Well I guess you actually would if you lived somewhere warm or it was summer for you (lucky, lucky people)…but yeah I just don’t know about leaving it on your dashboard it seems like the perfect opportunity for coworkers and friends to take pictures and shamelessly mock you. Although if they like kale chips yo would always threaten them and not share…

And God looked upon what he had made and saw that it was good and then he added cheese…


Okay so thats a little extreme but its almost two o’clock in the morning and I’m tired and I finally found a recipe with cheese!

parmesan-kale-chipsI found this easy peasy recipe on this wonderful lady’s website here is her bio: “Hi, I’m Dana and, here in 90210, I’d rather be cooking than shopping! As a chef, CIA grad and cookbook author, I’ll share my fast n’ fresh, mostly meatless recipes that are hits with family and friends…plus kitchen tips and shortcuts, cooking videos, upcoming events and more. Welcome!”

You can go check her and her site out by clicking on the nice link below!

Crispy Parmesan Kale (and Collard) Chips

What you need: 

1 head flat-leaf (Tuscan or Lacinato) kale or collard greens, leaves separated, rinsed and dried well

Olive oil spray

1/3 cup grated Parmesan or Asiago cheese


1. Preheat oven to 275 degrees F.

2. Using a knife, remove the thick inner stems from the leaves, leaving long strips; cut the strips in half. Arrange the leaves dark side up in a single layer on two baking sheets.

3. Lightly mist each piece with olive oil spray. Sprinkle generously and evenly with Parmesan cheese.

4. Bake about 12-14 minutes, until the leaves are crisp and the cheese is lightly golden. Sometimes the leaves bake unevenly, so watch them carefully, removing the crisp ones as they are done and returning the others to continue baking until done. Serve warm.

Now I wonder if you could just sup the cheese into the first recipe? Any thoughts?….Please let me know or if you know of any better ones I would love some input before I try this myself!