Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Smoky Kale Chips

By Chef Sara

These Smoky Kale Chips are a great way to satisfy your crunchy-salty cravings, while also providing a sizable dose of calcium. Each hearty 2-cup serving provides 203 milligrams of calcium, or 20 percent of an average adult’s daily recommended value. With so many sources of plant-based calcium, there's no need to turn to dairy. Calcium is a mineral, found in the soil–it does not originate in dairy. From the soil, this mineral is absorbed into the roots of plants. So animals, like cows, get their calcium by consuming plants. The real source of calcium is the earth, not the animal, so we should feel confident that we, too, can meet our calcium needs through a whole-food, plant-based diet.

Ingredients

 1 bunch kale (green, curly variety preferred)
 1 tbsp olive oil
 1 tbsp nutritional yeast
 2 tsp garlic powder
 1 ½ tsp chili powder
 ½ tsp onion powder
 ½ tsp smoked paprika
 ¾ tsp sea salt

Directions

Preheat the oven to 300°F. Line two baking trays with parchment paper or silicone baking mats. Strip the kale leaves from their stems and tear into large pieces: they will shrink as they bake. Wash the kale leaves and dry thoroughly, then place in a large bowl.

In a small bowl, mix together the nutritional yeast, spices, and sea salt and set aside. Pour the olive oil over the kale leaves, using your hands to mix well so each leaf is coated with oil. Sprinkle on the spice blend, and mix again, ensuring the leaves are well-coated with spices.

Transfer the kale to the prepared baking trays, and use your hands to spread them out in a single layer. Place the trays in the oven, and bake for 10 minutes. Rotate the trays and bake for an additional 5-10 minutes, until the kale is dried out and crisp. Be careful not to burn. Cool slightly, and serve.

Smoky Kale Chips

Smoky Kale Chips

DifficultySuper EasyCook Time20 mins
YIELDS
Makes 4 servings

INGREDIENTS

 1 bunch kale (green, curly variety preferred)
 1 tbsp olive oil
 1 tbsp nutritional yeast
 2 tsp garlic powder
 1 ½ tsp chili powder
 ½ tsp onion powder
 ½ tsp smoked paprika
 ¾ tsp sea salt

DIRECTIONS

Preheat the oven to 300°F. Line two baking trays with parchment paper or silicone baking mats. Strip the kale leaves from their stems and tear into large pieces: they will shrink as they bake. Wash the kale leaves and dry thoroughly, then place in a large bowl.

In a small bowl, mix together the nutritional yeast, spices, and sea salt and set aside. Pour the olive oil over the kale leaves, using your hands to mix well so each leaf is coated with oil. Sprinkle on the spice blend, and mix again, ensuring the leaves are well-coated with spices.

Transfer the kale to the prepared baking trays, and use your hands to spread them out in a single layer. Place the trays in the oven, and bake for 10 minutes. Rotate the trays and bake for an additional 5-10 minutes, until the kale is dried out and crisp. Be careful not to burn. Cool slightly, and serve.

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