Things to do with Kale II - Kale Chips

Finally, I have been able to get on the kale chip bandwagon. For years, I have been unable to get my hands on fresh kale - something about German kale needing to be super-fresh before the vitamins self-destruct have kept it out of my reach. Perhaps there have been genetic mutations, perhaps the invention of refrigeration has finally broken into the mainstream - whatever the reason, I found 500g bags of kale in my supermarket and grabbed them. They are so foreign that the German gentleman in line ahead of me looked at what I had placed on the conveyor belt and asked, perplexed, what kind of spinach I was about to purchase.

Fresh kale is mine, and I did the easiest, tastiest thing I could think of: kale chips.

My kale comes washed and cut into bite-size pieces. All I have to do is give a final rinse (more for my sanity than for the sanitation of the kale), toss in a ziploc bag with some olive oil, scatter them in a thin layer on a baking sheet and bake at 150 °C for about 20 minutes. Toss with salt and nutritional yeast, put on a movie and you'll not miss chips.

If there are any, I keep leftover kale chips in a ziploc bag filled with air (my own recreation of a potato chip bag), and toast them before I devour another bowl. 

Nutritional yeast is the secret umami I've stolen from the hands of vegans. Apparently it contains B-vitamins. It also contains a whole lot of flavour and can be used to flavour soups, and, oh so importantly, snacks like popcorn and kale chips.