Tuesday, October 18, 2011

Chili Cheez Kale Chips..Take 1

SO, its been a while. Anyone who may have been reading in the past has probably forgotten all about me. I did, sort of.

I have excuses...you will probably not care but here goes.

Vacation in Denver. Amazing. Got to meet a super sweet girl you may know while there. Will share photos in the near future.

Fall cleaning. Lots of it...Need. To. Sell. Stuff. Going back to Denver in January. I did say it was AH-MAZ-ING!

Work. Too much of it.

Been visiting a friend of mine in the hospital. Prego with 1st baby, hasn't been the easiest road.

And lastly, laziness. Been feeling uninspired. Well, not so much uninspired. I have ideas, but I can't get them to come together.

Enter today's recipe. Notice I said "Chili Cheez Kale Chips..Take 1".

While delicious they didn't quite come out as I had imagined. They are good enough to make in the meantime though...fo sho.

PS do not be scared by the length of the ingredients...it's just spices people.

Chili Cheeze Kale Chips (Vegan, Gluten Free)

*1 head Kale~ de-stemmed, washed, dried and torn in slightly bigger bite~sized pieces (they shrink, of course)
*2 T Nutritional Yeast
*2 t Chili Powder
*1/2 t onion powder
*1/2 t garlic powder
*1/2 t cumin
*1/2 t salt
*1/4 t dried cilantro
*1/4 t oregano
*1/8 t chipotle powder (if you do not have this, sub cayenne pepper. I got mine from this store in Denver-LOVE)
*1/8 t black pepper

Preheat oven to 350. Mix spices in a small bowl and set aside. Place cleaned kale in a single layer on a baking sheet (or 2, or 3) sprayed with cooking spray. Spray kale lightly with cooking spray and sprinkle with spice mixture. All of the spice mix (It looked like a lot but it's necessary). Bake for 18~20 minutes until edges are lightly browned. Let cool on baking sheet before transferring. Store in an airtight container and enjoy.

**Now, it has to be said, the chipotle powder packs a serious punch. You can omit it if you don't like it spicy and just add extra chili powder or sub cayenne as mentioned above.

**I honestly can't tell you how long kale chips last simply because they usually are eaten with 1-2 days of being made. Who would want to let them sit?

**Feel free to sub dried minced garlic or onion if you have it. Omit the dried cilantro if you don't have it..I do and don't use it for much so I threw it in.

**If you didn't add the nooch, and doubled the amount of the other spices this would be a pretty good blend for tacos, roasted chickpeas, chili or even taco soup. Mmmm. Decisions.

Hope to not be so neglectful in the future. I've really missed you guys!


  1. A trip to Denver sounds so exciting! I've actually never been so I would love to see a post about your trip :-) That is so awesome that you met EdiblePerspective - she's a foodie-blogger celebrity :-)

  2. Oh, I like your spicy take on kale chips! I usually keep mine pretty plain, so this would be a nice change of pace.

  3. @Diana @ VeggieNextDoor
    Denver was beautiful! I could absolutely see myself living there someday! If so, you must visit :)

  4. @Hannah I'm usually the same when it comes to kale chips. Salt, pepper and garlic are my go to variety. This was definitely a nice change..let me know if you try them :)