Hello friends! Today I’m sharing my favorite recipe for incredulous people who tell me that green leaves can’t be yummy. My first requisite when making food recommendations to my clients is that they have to like it. I don’t care how healthy something is, if you don’t like it, you are not going to eat it. It’s not sustainable in the long term. Life is too short to be torturing ourselves with foods we don’t like. The challenge is to find creative ways to include healthy foods in a way that you enjoy them. I love it when someone thinks they don’t like a particular veggie and I prepare it or include it in their diet in a way they actually end up craving. Well this is one of those recipes. Everyone thinks they will not like it until they try it and then, they are hooked. The only negative about these kale chips is that you will want to eat kale in amounts you thought were not possible.
They are cheesy (but free of dairy), crunchy and filled with nutritious ingredients your body needs. Here’s the easy recipe:
- 250 grs (aprox. 9 oz) of kale leaves (washed, dried, and stems removed).
- 3 Tbsp. avocado oil.
- 2 Tbsp unsalted sunflower seeds.
- ¼ cup unsalted raw cashews.
- 6 Tbsp of nutritional yeast.
- ¼ tsp salt.
- ¼ tsp pepper.
- 1 tsp garlic powder.
- Pre-heat oven to 300 degrees F (148 C).
- Tear Kale leaves into byte size pieces.
- Put kale on baking sheet and drizzle with oil.
- Massage kale leaves with your hands to spread the oil and make the leaves softer.
- Add all dry ingredients (cashews, garlic, salt, pepper, and nutritional yeast) to a food processor or blender.
- Pulse until the mixture looks like breading.
- Sprinkle this mixture into the kale that you previously placed on the baking sheet.
- Use your hands to rub the mixture into the kale. Most of the mixture should stick to the kale.You can add a little more oil if it needs it to stick better.
- Bake for 15 minutes.
- Take the tray out of the oven and move the kale around.
- Bake it for another 10 minutes.
- Every oven heats differently so you should check at the end to make sure the kale is not getting brown. It should be crispy but maintain its green color.
- After it cools down, you can store it in an air tight container or ziplock bag.
I will love to hear your thoughts after making this recipe.