kale chips, 3 ways
vegan + gluten-free

Who would think that kale could take the place of my beloved food bad-boy potato chips? It does.

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1 bunch of dinosaur kale

VERSION 1 Mediterranean
Olive oil
Hawaiian salt
Fresh cracked black pepper

Optional
Shaved parmesan cheese 

VERSION 2 Furikake*
Olive oil
Nori furikake
Roasted sesame seeds

*NOTE: Not all furikake flavors are gluten-free. Nori and shiso are GF, but tamago (egg) contains wheat. Always best to check the ingredient list.

VERSION 3 "Nekkid"
Olive oil
Roasted sesame seeds
Fresh cracked pepper

For a clean crisp. You can also make a simple teriyaki dipping sauce

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Cut the tough stems off and cut or tear into bite-sized pieces. Dump the kale pieces into a mixing bowl. Drizzle enough olive oil to coat kale pieces. Lay kale pieces in a single layer on a broiler pan or sheet pan.  

Version 1
Salt and pepper kale. Proceed to baking step.

Version 2
Sprinkle with furikake and toasted sesame seeds. Proceed to baking step.

Version 3
Sprinkle with pepper and toasted sesame seeds. Proceed to baking step. Make teriyaki dipping sauce while kale bakes.

Bake at 350 degrees for 20-25 minutes. If you want to add parmesan cheese, sprinkle it over the kale chips and bake for the last five minutes. The edges get very crunchy very quickly, so be sure to watch a bit during the last few minutes. Eat while warm for maximum crunchiness.

Furikake kale chips. Ono!

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