First things first – we have two winners in the 101 Things to Do with Tofu giveaway!! I used Random.org to select two numbers and they belonged to Radioactive Vegan and Kelly from La Vida Vegga! Congrats guys! Papa Crunk will have your books in the mail asap!
Now onto the food. Yesterday, I may have conquered raw kale, but tonight I enjoyed the calcium-rich leafy greens baked into crispy kale chips. I super-puffy-heart kale chips!
I wish photos could convey the crispy texture, but photographed kale chips never look as delicious as they taste. Trust me, if you've never had kale chips, you are in for a treat. These were the perfect alternative to tortilla chips with my Cheezy Un-Chicken Quesadilla for dinner tonight.
There's a million recipes out there for kale chips, but I think my nooch-covered ones are pretty swell.
Crunky Kale Chips
Yields 2 servings
4 cups torn kale leaves, washed and stems removed
1 Tbsp. olive oil
2 Tbsp. nutritional yeast
1/2 tsp. sea salt
Sriracha to taste
Preheat the oven to 350 degrees.
Place the kale leaves in a mixing bowl. Pour the olive oil over the kale and gently massage into the leaves.
Add the nutritional yeast, salt, and as much sriracha as you like (I use lots and lots!). Massage the seasonings into the leaves.
Place the leaves onto a baking sheet and place into the oven. Bake for 10 to 15 minutes or until crispy.
By the way, Kelly at La Vida Vegga has a pretty cool giveaway goin' on through October 15th. She's giving away a fall-themed care package with Nava Atlas' Soups and Hearty Stews for All Seasons, some pumpkin spice tea, apple butter, and lots of Larabars.