Nacho Kale Chips

I’m gonna be honest. Nacho Doritos: love ’em. I’m not proud of it. In fact, it takes a lot for an organics-touting, GMO-despising, junk-avoiding foodie to make this shameful admission. But I just can’t live a lie. If I’m at a party and I spy those neon little nibbles, I can’t help but scarf a few down, even as I feel them slowly murdering my soul. I refuse to buy them, even just on principle alone, but if they’re sitting right in front of me, how am I to resist?! If we’re talkin’ my willpower vs. food, I advise you to place your bets on the food. every. single. time. Then one day I was making kale chips, and it occurred to me: who says I can’t make these nacho kale chips?! No one, that’s who! So I did. The results? See for yourself.

Full disclosure: kale chips are an acquired taste for some. If you’re not used to the taste of kale, or you’re expecting these to taste just like a Dorito, consider yourself warned that you may not know exactly how to feel at first. The first time I made kale chips, I was conflicted. They did not taste like potato chips (bitch, please) as I had been led to believe they would, but there was something super satisfying and addictive about them. And I definitely didn’t feel guilty as I shamelessly licked my fingers clean after polishing off a whole pan. Now, I love kale chips. I love their versatility and their light crispiness and the fact that they pack a maaaaaaaajor nutritional punch.

These chips employ the bountiful flavor of an assortment of spices to give them that zesty nacho zing, sans the artificial flavoring…and coloring…and preservatives…and genetically modified corn and soy. If you’ve never used nutritional yeast before, you’re missing out. Found in pretty much any Whole Foods or health-food store, it adds cheesiness (as well as vitamins and minerals) without the dairy and corresponding milkfat. And smoked paprika makes everything taste like bacon, so obviously I need not waste my breath explaining the benefits of such a provision.

Give these a try – they’re nacho ordinary kale. (Yeahhhhhhhh, see what I did there??)

Print Recipe

Nacho Kale Chips

This is my go-to recipe when I get a hankerin' for some kale chips, it's my all-time fave. Adapted from the fabulous Oh She Glows.

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Courses

Snack

Prep Time

5 minutes

Cook Time

24 minutes

Servings

MetricUS Imperial

Ingredients

• 1 small bunch lacinato kale rinsed, ribbed + torn into chip-sized pieces
• 2 tbsp extra virgin olive oil
• 1 tbsp nutritional yeast powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp sea salt

Courses Snack Prep Time 5 minutes Cook Time 24 minutes Servings MetricUS Imperial Ingredients 1 small bunch lacinato kale rinsed, ribbed + torn into chip-sized pieces 2 tbsp extra virgin olive oil 1 tbsp nutritional yeast powder 2 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1 tsp chili powder 1/2 tsp sea salt

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Instructions

1. Preheat oven to 300 degrees.
2. In a large bowl, toss kale and olive oil, making sure everything is coated.
3. In a small bowl, combine all the seasonings and sprinkle over the kale, tossing everything to coat evenly.
4. Spread kale evenly in a single layer on two baking sheets lined with parchment paper.
5. Bake for 12 minutes, turn the pans, then bake another 10-12 minutes, depending on your oven. You want everything to be slightly crisp, but not burned, so keep an eye on it.
6. Remove from the oven and let cool for a couple minutes (This is the tough part for me - I will risk second-degree burns for a fresh kale chip.). They'll crisp up a bit more as they cool.
7. Stuff. Yo. Face. It's nacho fault you can't resist. 🙂