Dorito Kale ChipsThe 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.
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 Tuesday, Allergy Free Wednesday, Wheat Free Wednesday, Wellness Weekend, Gluten Free Friday, and Healthy Vegan Friday.
Kale Chip Doritos
Cook time: About 10 minutes, Cook temp: 300 degrees F
- 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)
- Preheat oven to 300 degrees F. Line baking sheet with parchment for easy clean-up.
- Rinse kale to clean. Tear from center stem and rip into bite-sized pieces. Blot very dry or dry in salad spinner.
- Place in a bowl and spray or rub with oil. I use my Misto to spray with oil.
- 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.
- Sprinkle kale with spices. I used 3-4 tsps. for the whole batch.
- 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 results.