![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sonia posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeI got a hankering for nutritional yeast, saw some that was labeled gluten-free at Trader Joe's, and went hunting for a recipe. This one for 30-Minute Cheesy Kale Chips at the Minimalist Baker looked good.
I did an even more minimalist version (below) that turned out fine, and I bet the original version is yummy if you can tolerate the full list of ingredients. I will admit to being impatient and tired and having some turnips I also wanted to bake, so I crowded the veggies on a baking sheet without patting them dry first, and my "chips" did not turn out crisp, for the most part. They still tasted good!
Got any other recipes you like with nutritional yeast as a condiment?
Ingredients
1 bunch kale leaves, approx 10 oz
2 Tbsp (1/8 cup) olive oil
4 Tbsp (1/4 cup) nutritional yeast (plus extra as a topping)
1/4 tsp salt
1/4 tsp white pepper
Oven at 300 degrees F.
Time
15 min to prep, 20-25 min to bake
Tools
Oven, 2 baking sheets, knife, cutting board, large bowl to mix the chopped kale with oil and seasonings.
Methods
Wash and carefully pat dry the kale
Chop into roughly bite size pieces
(Remove stems? I didn't do that either and it would probably help get chip-like results)
Add kale to large mixing bowl, drizzle with oil and seasonings.
Mix thoroughly with your hands to soften and coat kale.
Spread into a single layer on baking sheets.
Sprinkle with extra nutritional yeast if desired.
Bake for 15 minutes. Remove from oven and toss/stir kale to ensure even baking. Bake for 5-10 minutes more.
Storage
Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!
Notes
I used dino/lacinato kale, but I bet this would work fine with other kinds.
I did an even more minimalist version (below) that turned out fine, and I bet the original version is yummy if you can tolerate the full list of ingredients. I will admit to being impatient and tired and having some turnips I also wanted to bake, so I crowded the veggies on a baking sheet without patting them dry first, and my "chips" did not turn out crisp, for the most part. They still tasted good!
Got any other recipes you like with nutritional yeast as a condiment?
Ingredients
1 bunch kale leaves, approx 10 oz
2 Tbsp (1/8 cup) olive oil
4 Tbsp (1/4 cup) nutritional yeast (plus extra as a topping)
1/4 tsp salt
1/4 tsp white pepper
Oven at 300 degrees F.
Time
15 min to prep, 20-25 min to bake
Tools
Oven, 2 baking sheets, knife, cutting board, large bowl to mix the chopped kale with oil and seasonings.
Methods
Wash and carefully pat dry the kale
Chop into roughly bite size pieces
(Remove stems? I didn't do that either and it would probably help get chip-like results)
Add kale to large mixing bowl, drizzle with oil and seasonings.
Mix thoroughly with your hands to soften and coat kale.
Spread into a single layer on baking sheets.
Sprinkle with extra nutritional yeast if desired.
Bake for 15 minutes. Remove from oven and toss/stir kale to ensure even baking. Bake for 5-10 minutes more.
Storage
Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!
Notes
I used dino/lacinato kale, but I bet this would work fine with other kinds.