Best kale chip recipe ever

Hi all!

I hope you have been having a lovely spring! It's rainy here in RI today, but here's hoping the weekend weather clears up...

This recipe is great rain or shine though, so we're covered either way :-)

Many of you may have heard of the greatness that is "kale chips," but I'm not sure if you guys have tried it my favorite way. It's really simple and versatile, and largely a hands-off process.

Best Kale Chips Ever (according to me)

• 1 bag pre-washed and chopped kale
• Freshly-ground salt (preferably iodized)
• 1-2 Tbsp neutral oil like my fave canola
• 1-2 Tbsp nutritional yeast (preferably the vegetarian support formula with B12)

Preheat your oven to 350ºF. Place a single layer of chopped kale onto a jelly roll pan. Sprinkle 1-2 Tbsp of your oil over the kale, distributing as much as possible. You don't want to drown the kale in oil, so start with less and see if you need more.

Now you'll have to get your hands in the kale and "massage" it a little, picking up the kale and doing your best to coat each leaf with a thin layer of the oil you just sprinkled on.

Next, freshly grind some salt over the kale, just a little. The nutritional yeast will be pretty flavorful, so keep the salt to a minimum. Next, sprinkle a bit of nutritional yeast over the kale, trying to coat all the leaves with a fine layer. Try to go for about as much powder per leaf as you see on an individual Dorito chip.

Next, bake for 12 to 15 minutes, or until crispy. If you don't need all of your chips to be crispy, you can probably crowd more kale into the pan, but your best bet for krispy kale is giving them some space.

Note: If you have to watch your sodium, you can definitely leave out the salt. And also, Bragg's nutritional yeast is completely sodium-free. The Red Star brand of yeast I tend to prefer has a little sodium, but not very much. Nevertheless, these chips are way better for you than bagged potato chips, due to an abundance of vitamins A, C, and K, B vitamins, as well as some calcium, iron, folate, potassium, and even omega 3s and antioxidants. And really, they are a pretty satisfying snack. I'd be happy to grab a bowl of these and watch some tv. They've got kind of that savory, salty, Dorito-esque flavor.

However, if nutritional yeast isn't your thing, I've tried these with Spike seasoning and kelp seasoning also, and they're still good. I bet there are lots of spice blends and flavorings that'd be great.

Anyway, enjoy all, and eat in good health!

Touchdown! Vegan Bourbon Buffalo "Chicken Wings"

All I can say is that Jenn "Shaggy" Shagrin, author of the amazing book Veganize This! must be some kind of sorceress. I made her Bourbon Buffalo "Chicken Wings" with Vegan Bleu Cheese Aioli today in honor of the Super Bowl, being that wings are a pretty traditional game-time treat.

I usually get all excited about the Super Bowl every year, not because I'm a football fan (at all), but because I think "ooh, snacks!"

But you should definitely buy Ms. Shagrin's book on Amazon. It's got some seriously delicious recipes in it (I've only made a few so far and I've been a fan of every one, especially the faux seafood offerings), but also, it costs less than $8 on Amazon right now!!! Quick, buy immediately!!!

Seriously, just look how delicious these "wings" look! I must admit that they were a little chewier in texture than the "real" thing, but they're made from seitan, so they're not going to be exactly the same. And they're plenty satisfying as they are. Plus, no chickens were harmed in the making of these delicious snacks, which is way more important!

I'd be proud to bring these to any get-together, or to serve these to guests at my home. When I tasted the sauce I think I heard angels singing. The shallots, barbecue sauce, chili powder, and brown sugar blended together marvelously, and the cocoa powder and cinnamon in the mole sauce really put these flightless "wings" over the top.

I kind of "winged it" (pun intended) with the book's "bleu cheese" dipping sauce recipe, because I didn't have all of the ingredients, and I was antsy and hungry, so measuring was not to happen. But it, too, was a delicious taste sensation with veganaise, some vegan feta, vegan sour cream, garlic, and dill. I bet people wouldn't even know there was no real cheese or dairy in it!

So, in conclusion, shock your taste buds and your family vegan ninja style with some Bourbon Buffalo Mole "Chicken Wings," and feel free to substitute ingredients here and there rather than making another trip to the store. This is a very versatile recipe, and it's worth making these NOW, trust me.

Hope you have a snacktastic Super Bowl event!