Roasted Chestnuts and Kale Chips

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I AM ABSOLUTELY CRAZY ABOUT CHESTNUTS NOW!! I really haven’t had them for so many years and we bought some the other day and I never realised how easy they were to prepare!

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This is a really fun and healthy snack to make! I bet that even kids would enjoy eating their greens when they’re prepared this way!

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The secret to making these extra crispy but not burnt is to check often and take out whatever is already crispy, so that you’re not overcooking them!

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Also, I used Tuscan kale because I had a lot of it at home but I’m sure the other type of kale would work just as well!

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Roasted Chestnuts and Kale Chips

2 cups chestnuts
7 cups Tuscan kale
2 tablespoons grapeseed oil
1 tablespoon garlic granules
1 tablespoon nutritional yeast
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/4 teaspoon Himalayan/sea salt
A small pinch cayenne pepper

Lay the kale somewhere flat to dry off any water. When kale has been in the fridge, it can become pretty wet.

Cut the ends off the chestnuts, then put them in the microwave for a minute or two (or three), in 30 second intervals until the skin comes off easily. Feel free to chop them into smaller pieces. The chestnuts should not be overcooked or burnt, but just heated enough for the shells to fall off without picking it too much.

Preheat oven to 350°F (180°C).

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Chop the kale in smaller pieces and put it in a large bowl. Remove some of the hard stems if you want (use them on smoothies or something), then cut them into smaller pieces. Combine them with the chestnuts, and add the oil, nutritional yeast and all the spices and powders.

Use a spoon to toss it around to evenly coat the leaves and chestnuts.

Lay it flat on two separate oven trays and bake for a total of about 20-22 minutes, but taking the leaves out after 10 minutes and removing any that are already crunchy.

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Roasted Chestnuts and Kale Chips
Serves: 3
 

Ingredients
  • 2 cups chestnuts
  • 7 cups Tuscan kale
  • 2 tablespoons grapeseed oil
  • 1 tablespoon garlic granules
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon Himalayan/sea salt
  • A small pinch cayenne pepper

Instructions
  1. Lay the kale somewhere flat to dry off any water. When kale has been in the fridge, it can become pretty wet.
  2. Cut the ends off the chestnuts, then put them in the microwave for a minute or two (or three), in 30 second intervals until the skin comes off easily. Feel free to chop them into smaller pieces. The chestnuts should not be overcooked or burnt, but just heated enough for the shells to fall off without picking it too much.
  3. Preheat oven to 350°F (180°C).
  4. Chop the kale in smaller pieces and put it in a large bowl. Remove some of the hard stems if you want (use them on smoothies or something), then cut them into smaller pieces. Combine them with the chestnuts, and add the oil, nutritional yeast and all the spices and powders.
  5. Use a spoon to toss it around to evenly coat the leaves and chestnuts.
  6. Lay it flat on two separate oven trays and bake for a total of about 20-22 minutes, but taking the leaves out after 10 minutes and removing any that are already crunchy.


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