Baked kale chips with tahini and nutritional yeast!

Attempting to get more iron and folic acid in my diet, I tried these “chips” rather than normal ones.

I’ve made kale chips before with just salt, olive oil and Montreal steak sauce. They turned out so nasty I couldn’t eat them. But my friend Michelle Y. from middle school suggested trying them with nutritional yeast. She claimed  her 3 children love them! Well, if they’re kid-approved… Thanks for the idea Michelle! You were spot-on!

I used the exact recipe from Chick in the kitchen’s blog at:

 http://chickinthekitchen.com/2012/02/27/cheesy-vegan-crispy-baked-kale/

I doubled the ingredients except for the kale amount to try to get rid of my tahini, giving the kale a thicker coat than usual. Sooo much better! The trick is to make sure the kale is COMPLETELY dried out when it comes out of the oven. No one wants to eat soggy chips! My first batch wasn’t dry enough so I ended up sprinkling them over our salads instead of eating them plain.

To make it zero waste, rather than buy the kale in the big plastic bag, I bought the cluster and cut it up myself. Don’t forget to bring a bag to the grocery to carry it in!

Thanks Chick in the Kitchen. 🙂

Other kale recipes:

• kale chips (bsweetdreaming.wordpress.com)
• How to Make Kale Chips (Better) (everydayfoodblog.marthastewart.com)
• Mix It Up Monday: Spicy Kale Chips (potsandplots.wordpress.com)
• kale salad (saraalana.wordpress.com)

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