This is a great quick snack when you’re feeling snacky but also want something healthy. Dark greens like kale are bitter and astringent, and baking kale into chips makes them dry, crispy, and light, so this is perfect to balance kapha. A great thing to have in your back pocket as heavy holiday food starts coming on full throttle.
Pitta people are also balanced by bitter/astringent/dry, and if you have high internal heat you can leave out the heating spices like chipotle. Vata people will find this oiled and spiced kale easier to digest than a raw kale salad.
Ingredients:
2 T olive oil
1 T apple cider vinegar
2 T nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp dried chives
dash of chipotle powder or cayenne
1 bunch kale, leaves torn/stem removed, washed and spun in salad spinner
pink salt to taste
Preheat oven to 300. In a large bowl, mix all ingredients except kale and salt into a dressing/paste. Add kale leaves and mix with tongs to coat. Season with salt and toss again. Spread onto a baking sheet in a single layer and bake for 12 minutes for a baked kale salad, and a couple extra minutes for kale chips.