Wednesday, September 4, 2013

Tandoori Kale Chips with Spirulina



Kale is having a moment. I sincerely hope it lasts much longer than a moment, cause it's just so darn good.
If spinach made Popeye strong, I think kale will make us all some sort of modern day warriors. 
Uber-healthy and delicious...it just doesn't get any better.

Here's the thing though. 
I love kale chips, but they are a bit pricey to buy. And just like so many others things that we pay for....they are so easy to make yourself. 
DIY people, DIY!




I've been looking for some new ways to use my spirulina powder other than in smoothies and saw a recipe where it was used in kale chips. Brilliant!
Throw in a little pink himalayan salt, nutritional yeast (I kind of adore this stuff, don't ask me why, it's bizarre), some tandoori spice blend, 
and we are good to go.



Once these bake and cool down, they crisp up, and are such a perfect snack. They don't stay crisp forever, so you have two options....share them with a friend and eat them up like little kale monsters or re-crisp them in the oven as needed. Enjoy some green stuff this week!


Tandoori Kale Chips with Spirulina
adapted from a recipe by Kasey at Powercakes

1 large bunch of green kale {washed and dried well}
1/4 cup nutritional yeast
1 tablespoon Spirulina powder {I used Earthrise}
1 tablespoon Kerala Curry Tandoori Masala spice mix {feel free to substitute a different spice blend of your choosing}
Olive oil cooking spray
Pink himalayan sea salt

Preheat your oven to 375F.
In a small bowl, mix together the nutritional yeast, Spirulina powder, and tandoori spice. Set aside.
Use a knife to cut the stalks away from the leaves of kale, by slicing down the middle on both sides of the stalks. Cut the leaves into somewhat smaller pieces. {Alternately, you can just get a bag of kale that has been pre-washed and pre-cut.}
Place the kale into a large bowl and spray several times with olive oil spray, tossing with a gentle touch to coat the leaves.
Sprinkle the dry mix over the kale and season with salt. Toss again to distribute evenly. Spread kale out on a large sheet pan and bake until crispy and golden, about 20-30 minutes.
Cool.



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