Everything Bagel Kale Chips. Vegan. Gluten free.
Okay, okay — kale chips have been around & around the web/blogging/food recipe sites for like EVAHHHH! But I don’t care. Mine kale chips are the best and I’m sticking to that. Plus, my garden is bursting with kale & this recipe is on repeat like – daily! Seriously. Even my dad, 79 year old carnivore, adores these babies. And let’s face it, you can eat an entire bowl and have ZERO guilt in your game. So there! Plus 3 grams of protein per cup and loaded with potassium (move over bananas) for another vitamin punch.
I find that curly kale is the best for this recipe versus dinosaur version. The curly leaves hold on to all the yummy seasonings. These are always best consumed right out of the oven for optimal crispiness. Okay, okay… let’s get this recipe underway.
8-12 large (or giant) leaves, washed with the hard stem removed and the leaves torn into smaller pieces
1 tsp of olive or coconut (refined) oil
1 tbl of Trader Joe’s everything bagel seasonings
1-2 tbl of nutritional yeast (use more if you love it or less if you don’t)
1 tsp of black or white sesame seeds
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
Into a large bowl, add your kale leave pieces and oil of choice. I toss to coat all of the leaves and then spread them out on the baking sheet into a single layer for optimum baking. Then sprinkle with your seasonings evenly. I used a bit more nutritional yeast for extra flavor (and protein). Place in the oven and bake for 10-15 minutes or until the edges are turning golden brown. Remove and let cool completely on the baking sheet to crisp up nicely. Serve immediately. Enjoy!
Sunday: 5.5 outdoor, sweaty miles plus several dog walks
Monday: 1h 15m weightlifting session plus core, 35 minutes cardio
Tuesday: 1h 1 m weightlifting/core, 35 mins cardio
Wednesday: Was supposed to run however my meniscus in bulging & getting pinched so I opted to do 35 minutes weightlifting/60 minutes of cardio at the gym.
— Knead to Cook