Rosemary and garlic "cheesy" kale chips

Rosemary and garlic "cheesy" kale chips

If you've been following my Instagram account, you've probably noticed that I'm going through a bit of a kale chip phase lately. Kale chips are actually one of my favourite snacks - savoury and satisfying without leaving you feeling heavy and sluggish like regular potato chips do. The only problem is that store-bought kale chips tend to be very expensive despite the fact that they're made from - well, you guessed it - kale and seasonings!

Rosemary and garlic "cheesy" kale chips | Beloved Kitchen
Rosemary and garlic "cheesy" kale chips | Beloved Kitchen

I've been making kale chips for years and in the past I used to stick to highly fragrant seasonings like smoked paprika or curry spices. But recently, I've really been enjoying putting (vitamin B12-fortified) nutritional yeast flakes on pretty much everything - including my kale chips. This recipe for rosemary and garlic "cheesy" kale chips is inspired by my favourite kale chips (or crisps as they call them here in the UK) from Pret A Manger. They are seasoned with dried garlic granules and dried rosemary, just enough salt and lots of nutritional yeast to give them that "cheesy" taste (without the cheese!)

Rosemary and garlic "cheesy" kale chips | Beloved Kitchen
Rosemary and garlic "cheesy" kale chips | Beloved Kitchen
Rosemary and garlic "cheesy" kale chips | Beloved Kitchen

These kale chips come together in a pinch, requiring only a short list of ingredients and a relatively short cooking time (most store-bought kale chips are made using a dehydrator over hours, but in my experience baking them at low temperatures in an oven for a shorter amount of time works just fine). Plus, they're a great way to sneak in some greens during the day. Never thought you'd be able to eat a whole head of kale in one sitting? Wait till you try these! If you're not a fan of nutritional yeast, feel free to omit it - the kale chips will still turn out delicious.

-xo KA

Rosemary and garlic "cheesy" kale chips

This is one of my favourite recipes for kale chips, featuring rosemary and garlic, just enough salt and lots of nutritional yeast. If nutritional yeast isn't your thing, simply omit it - they'll still turn out great. Be sure to remove the tough central stem from the kale leaves prior to cutting them into bite-sized pieces (using whole kale leaves will work best). Be careful not to overcrowd the baking sheets - otherwise you'll end up with soggy kale chips.

Ingredients:

  • 1 head (or approximately 200g) of curly kale or cavolo nero/'dino' kale
  • 2 tbsp olive oil
  • 2 pinches Maldon sea salt flakes
  • 1/2 tsp garlic granules
  • 1 tsp dried rosemary
  • 2 pinches Demerara sugar
  • 1/4-1/2 cup nutritional yeast (depending on how "cheesy" you like them), plus more for sprinkling
  • 1 large squeeze lime juice

Method:

Preheat oven to 140 degrees Celsius | 285 degrees Fahrenheit.

Using your hands or a pair of scissors, remove the tough central stem from the kale leaves. Tear or cut the kale into bite-sized pieces. Place the kale in a large salad bowl, add the olive oil and massage the kale with the olive oil using both hands for two to three minutes. Next add the sea salt, garlic granules, rosemary, sugar, nutritional yeast and lime juice. Toss to combine using wooden spoons.

Spread the prepared kale over two baking sheets. Ensure that you give the kale enough space - if you overcrowd the baking sheets it won't crisp properly. Place the baking sheets in preheated oven and bake for 25-30 minutes until crispy, rotating sheets once during baking. Let cool completely before serving.

Serves two to four. 

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