Baked Sauerkraut Kale Chips
I’ve shared quite a few recipes for kale chips on the blog over the past year and half. What can I say- crispy kale is so good! We enjoy a lot of sauerkraut in my house so I’m actually surprised it took me so long to experiment with today’s recipe. These Baked Sauerkraut Kale Chips have a uniquely delicious flavor. They will definitely satisfy any cravings you might have for salt and vinegar potato chips. I had them for an afternoon snack but I think they would be a great side dish or addition to a Macro Bowl.
I like to make sauerkraut at home but lately I’ve been really excited about how many different fermented foods my local food coop carries so I’ve been buying the sauerkraut they carry from Small World Food. I’m also a fan of Hawthorne Valley’s sauerkraut which you can usually find in most health food stores (at least in the Northeast).
Anyways, if you start now you can be munching on the chips in less than 15 minutes!
- 1 bunch kale, rinsed and dried
- 1 tbs olive oil
- ½ cup sauerkraut
- optional- 2 tbs tahini
- Preheat oven to 400°
- Remove kale from stalks and break into pieces 1.5″- 2″ long. Place in bowl.
- Add olive oil and sauerkraut and use your hands to mix everything together until kale is slightly wilted.
- Spread kale out over baking sheet, making sure the pieces don’t overlap.
- Bake for 9-11 minutes until the edges of the kale are nicely browned. Top with tahini if using and enjoy warm.
