One of the key tenets of the Whole30 program is that you are not supposed to try to recreate you’re favorite foods using paleo foods. So no paleo pizza, lasagna, cakes, etc. For the most part, I’ve been really compliant. I made the Pecan Pie Bites to have something healthy on the road (although I actually thought they were a bit too good, so I left them with my family). And I made the Berry-Rhubarb Crisp for a family dinner party. But other than that, I’ve been eating things more in their “plain” (but never boring) state.
Now, that said, sweets aren’t really my problem. For me, it’s anything cheesy, salty, and fatty. Let’s just put it this way, if you’re a cheese puff, you have about as much chance of surviving a meeting with me as a I do of getting a date with Chris O’Dowd.
But, nevertheless, I decided to make some kale chips, and kept seeing recipes using nutritional yeast to give them a cheesy flavor. So then I thought, “I wonder if I could make them taste like Doritos?” So I played around and ended up with this new recipe. Mind you, I had a huge bunch of kale, so this made a LOT of chips; and I’m sure you could halve this easily. And I don’t think I’d make these again during my Whole30, since they are so much like the real thing to me (and I don’t want to tempt fate). That said, glad to know I can get my fix in a healthy paleo way!
Paleo DoritOMGs (aka Cheesy, Spicy Kale Chips)
1 large bunch kale, washed, de-stemmed, torn into chip-size pieces (I ended up with about 12 cups)
1 c. nutritional yeast
1 T. chili powder
1 T. cumin
1 t. salt
Preheat oven to 300.
Make sure that the kale is VERY dry before coating it. Lightly spray on olive oil (I have a mister), and coat kale.
In a food processor (I just used my Magic Bullet), blend yeast and spices on high until you get a fine powder. Sprinkle on the kale and toss to coat (I used my hand to really get it in the nooks and crannies).
Place on baking sheets in single layer (covered in parchment for easier crisping and cleaning). Bake for 10-15 minutes, just until the edge of the kale pieces start to brown. Take them out and let them sit in the pan for a few minutes to crisp up. [Note: I ended up having 3 pans full, so I did them in batches.]
Let cool completely and store. Then pull out when you’ve got the munchies! 😉
Breakfast: 2 eggs over easy, 2 patties local sausage, coffee with coconut oil
Lunch: leftover Berry-Rhubarb crisp (not a very good lunch choice, but was craving it)
Dinner: romaine with bacon and over-easy eggs and a Dijon vinaigrette, DoritOMGs, Pecan Pie Bites, and iced espresso