Being from the UK, the first time I came across an everything bagel was on a trip to NYC in 2015 – and I fell in love with it. I didn’t think you could make bagels any better, but I was so wrong.
These kale chips are a delicious twist on a plant-based favorite by combining crunchy baked kale and the classic American everything bagel toppings – poppy seeds, sesame seeds, onion, and garlic powder.
I’ve added nutritional yeast for an extra cheesy twist and for the added B12 hit that is essential in a vegan diet. This mix could be used in lots of other dishes to add flavor and crunch, it would be especially nice added to the top of a homemade loaf just before going in the oven.
I love to use cavolo nero for this recipe – otherwise known as Italian or Tuscan kale – because the gorgeous bubbly texture of the leaves is perfect for all the seasoning to get into and dark green varieties like this have the most nutritional value.
Make sure to give the leaves a good massage with the oil, not just so they are properly coated but also to bring out the best natural flavour of the kale. I leave the stems on for cooking because it looks pretty to serve but recommend eating around the stalk as it will stay chewy.
These can be served cold but must be eaten on the day of making as they don’t keep crisp for very long.
Cheesy Vegan Everything Kale Chips
Baked kale leaves coated in everythng bagel seasoning for a fast and flavourful healthy snack
- 150 g large kale leaves
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tbsp sesame seeds
- 2 tsp poppy seeds
- ½ tsp salt
- ½ tsp black pepper
Rinse and drain the kale leaves. Trim the ends and then chop each leaf into bite-size pieces.
Preheat the oven to 160°C.
Add the kale to a large mixing bowl and massage with the oil until each leaf is well coated.
Add all the seasonings and mix well with your hands to distribute everything evenly onto the leaves.
Spread the kale out onto 1-2 large baking trays. Make sure to scrape out any seasoning that has fallen to the bottom of the bowl and add it back onto the top.
Bake in the oven for 10-12 minutes until crisp. Keep an eye on them so they don't burn.
Once cooked, allow to cool for a few minutes and then serve. Eat as a healthy snack, a side dish or even crushed over a salad for some added crunch.
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