Cornmeal-Crusted Kale Chips

Oh, kale chips. They’ve become pretty popular, and, as a result, somewhat expensive. The kind you buy at the store are no doubt delicious and perfectly crisp and cheesy (even the dairy-free kind), but by the time they’re packaged and sold, a lot of the chips have dissipated into crumbs, and it’s usually a small-ish bag to begin with. So, I decided to make my own.

I used to think you had to make kale chips in a dehydrator, but I’ve found a long bake on a low-temperature turns kale chips out quite nicely, and with fewer crumbs. This variety uses cornmeal, nutritional yeast, and a bit of lime juice for flavor, kind of like a super-healthy tortilla chip. I mean, kale chips don’t actually taste like tortilla chips, but I dip them in salsa just the same. That’s not to say kale chips aren’t delicious–they are, if you like kale–but they have their own unique flavor. 

Cornmeal-Crusted Kale Chips

Purple kale works really well for kale chips; I’ve found it’s a bit sturdier than the green curly kind. I tossed an egg-white into the mix to add some extra crispiness, but if you want to make them vegan you can leave it out. 

Even though they have a long baking time, these chips are pretty easy to make. They’re a great kind of snack to have on hand, too–crunchy and a little salty but won’t derail your healthy choices. Give these a try, and let me know what you think! 

Cornmeal-Crusted Kale Chips
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Ingredients
  1. 1 head organic purple kale
  2. 1 egg white
  3. 2 tbs nutritional yeast
  4. 1 tsp lime juice
  5. 2 tbs cornmeal
Instructions
  1. Preheat the oven to 200 degrees.
  2. Wash the kale and squeeze with a clean towel or run through a salad spinner to dry.
  3. Tear the leaves off of the stems and into chip-sized pieces.
  4. Whisk together the egg white, oil, nutritional yeast, lime juice, and cornmeal.
  5. Toss the kale in the mixture, making sure to coat each piece well. Use your hands to mix if you need to.
  6. Spread the chips in a single layer on one or two large baking pans.
  7. Bake for one hour, turning with a spatula half way through. Turn carefully, as some of the kale may be stuck to the pan. Try to get underneath each piece really well so as not to break the leaves.
  8. Let cool, serve, and enjoy!
Notes
  1. To make these chips vegan, use a flax-egg instead of the egg whites. A flax egg is a tablespoon of ground flax seed or chia seed soaked for several minutes in three tablespoons of warm water. Or just skip the egg altogether.
Whitney Afton http://www.glowandpolish.com/
Cornmeal crusted kale chips

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