Dorito Kale Chips

A reader is trying to convince her husband to eat kale chips.

She tried to entice him with a chipotle-bacon batch and he still said no.

Honestly, I’m not sure how you can top bacon on kale.  But I’m gonna give it the old college try.  What guy doesn’t like Doritos, right?

Enlisting Baron’s input for the spice mix, the tricky part was figuring out how much salt to use.   Not too much, not too little. IMG_3999

The key is a fine coat of olive oil and patiently sifting spices over them, flipping and coating each side, getting down in the curly crevices.

IMG_3984

Don’t inhale deeply as you sift, or apply on a breezy day outdoors.  You’ll mace yourself and singe your nostrils thanks to the cayenne.

They’re Baron approved (especially the cayenne).

From my husband to yours (hopefully…)

Note: This recipe was shared with the following blog communities: Make Your Own Monday, Fat Tuesday, Slightly Indulgent TuesdayAllergy Free WednesdayWheat Free WednesdayWellness WeekendGluten Free Friday, and Healthy Vegan Friday.

Kale Chip Doritos
From Part-TimeHealthNut.com

Cook time: About 10 minutes, Cook temp: 300 degrees F

Ingredients

  • 2 large pieces of kale, ripped from the stem and in bite-sized pieces
  • 1 TBSP extra virgin olive oil or sesame oil (for an added nuttiness)
  • 1/4 cup nutritional yeast
  • 3/4 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. smoky paprika
  • 1/4 tsp. chili powder
  • 1/8 tsp. cumin
  • 1/8 tsp. red pepper (cayenne)

Directions

  1. Preheat oven to 300 degrees F. Line baking sheet with parchment for easy clean-up.
  2. Rinse kale to clean.  Tear from center stem and rip into bite-sized pieces.  Blot very dry or dry in salad spinner.
  3. Place in a bowl and spray or rub with oil.  I use my Misto to spray with oil.
  4. Combine spices in a small bowl.  Lightly grind in coffee grinder.  Just pulse a few times. Taste it to make sure you like the salt level.
  5. Sprinkle kale with spices.  I used 3-4 tsps. for the whole batch.
  6. Cook for 10-12 minutes, watching closely and removing it when still green and crispy, not burnt.  Test the greens to make sure they’re uniformly crisp and without soft spots.  Leave any soft chips in for a a few seconds longer, watching closely.  I use the bottom shelf of my oven for a more uniform result.

Nutrition information: Serving Size: 1/2 a batch, about 1 cup. Calories: 64, Carbohydrates: 9.7g, Protein:6.2 g, Fat:1.5g, Fiber: 3.3g

Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

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16 responses

  1. LOVE LOVE LOVE!!! I couldn’t wait for them to finish baking. Kept grabbing them as they baked. I didn’t have garlic powder nor did I have paprika, instead I used kelp powder. Absolutely Delicious!!! Thank you for the recipe. I’ve been cooking kale chips for years now with little grandiose taste such as this. Again, thank you!

  2. Pingback: {Wheat-Free Wednesday} 01.30.13 | Anne-Marie Cain {Wheat-Free Fare}

  3. Pingback: What I Eat. Gluten-Free, Sugar-Free, Dairy-Free Lunch. « Part-Time Health Nut

  4. WOW, my husband will LOVE these! Got it pinned and tweeted! :) YUM Thanks for linking up at Gluten Free Fridays!

  5. The title of this post alone is hilarious! I love kale but I also used to love doritos (guilty pleasure!) so the combo sounds great to me :) Also I love how it kind of puts a junk food twist on such an uber healthy (and almost annoyingly trendy) food.
    -Dana

    • Hi Dana, My husband LOVES Doritos so they were inspired by him. Ha, The Sandwich King on Food Network was even making kale chips the other day. If the king of greasy meat sandwiches is making kale chips, you know it’s become a fad. =)

  6. Pingback: Spicy Roasted Edamame « Part-Time Health Nut

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