High Protein Kale Chips (Vegan, Oil-free option)
High protein kale chips are a fantastic snack, or complement to lunch! Loaded with flavor, the leaves are coated in plant-based protein powder before baking.
Servings: 6 servings
Ingredients
- 1 pound curly kale rinsed and thoroughly dried
- 1/2 cup unflavored plant-based protein powder (I used pea protein)
- 1/2 cup marinara sauce (certified gluten-free, as needed)
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil (or the oil of you choice. See notes for oil-free option)
- 1 teaspoon vinegar (I used red wine vinegar; any variety will do)
- 1/2 teaspoon fine sea salt
Instructions
- Preheat the oven to 325F (160C). Line 2 large rimmed baking sheets with parchment paper.
- Remove the tough stems and center ribs from the kale; tear the leaves into approximately 3-inch pieces.
- In a large bowl, whisk the protein powder, marinara sauce, Parmesan cheese, olive oil, vinegar and salt until blended and smooth
- Add the kale leaves to the bowl, dredging the leaves in the paste so that it adheres--really get your hands in there! Mush the leaves around so they are well-coated.
- Arrange the leaves in a single layer on the prepared baking sheets.
- Bake for 30 to 35 minutes (they should look fairly dry and will seem squashed/flat--that's normal!); turn the chips over.
- Bake for 20 to 30 minutes longer (check periodically), until they are completely dry and stiff and the coating is golden brown.
- Cool the kale chips completely on the baking sheets.
Notes
Storage: Store the kale chips in an airtight container at room temperature for up to 2 days.
Oil-free option: Replace the oil with an equal amount of tahini or runny nut or seed butter of your choice, such as almond butter, peanut butter, sunflower seed butter or cashew butter.
Nutrition
Serving: 1/4 of recipe | Calories: 156kcal | Carbohydrates: 6.7g | Protein: 11.3g | Fat: 9g | Saturated Fat: 1g | Sodium: 285mg | Fiber: 2.9g | Sugar: 2.8g