Garlicky Kale Chips (plant-based, gluten-free)

Garlicky kale chips

Homemade kale chips are an easy way to get everyone to eat their greens. We polished off 2 bunches of kale in one sitting the other day. The kale chip method we used is inspired by Angela. These ones are dressed in garlic, olive oil, nutritional yeast, salt and pepper. Crispy and addictive!

For today's inspiration, here are the lyrics to a fun and silly Plum Village song:

We’re all moving

On a journey to nowhere

Taking it easy

Taking it slow

No more worries

No need to hurry

Nothing to carry

Let it all go

What can you do to find a bit more ease and slowness in your day today?

This is recipe #157 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

  • 2 bunches kale (destemmed and leaves ripped into large chunks)
  • 2 Tbsp olive oil
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 2 Tbsp nutritional yeast
  1. Wash and thoroughly dry the kale leaves, then place them on 2 parchment-lined baking sheets in as close to a single layer as possible.

  2. Pour / sprinkle the olive oil, salt, and garlic powder over both pans of kale, then mix it all in well with your hands so each leaf gets some coating.

  3. Bake each pan separately at 300F for 10 minutes, then stir the kale around and rotate the pan in the oven. Bake for 10 more minutes, stir, then 10 more minutes, stir, then 10 more minutes, or until the leaves are nice and crisp but not burned.

  4. Serve your kale chips hot and fresh from the oven. They’re great for school-day snacks or munching any time of day really. Trust me, they won’t stick around very long! Sending you lots of crispy, garlicky love on this beautiful day. ❤️

Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! ❤️🤗🙏

comfort food, gluten-free, plant-based