Crispy Roasted Seasoned Kale Chips with Protein Boost

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Seasoned Kale Chips with Protein Boost

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Seasoned Kale Chips with Protein Boost

Enjoy a crunchy, savory bowl of seasoned kale chips elevated with roasted chickpeas and tofu cubes, tossed in nutritional yeast for a subtle cheesy flavor. This dish offers a delightful mix of textures and a balanced profile to help you meet your protein goals while keeping calories in check.

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NUTRITION

395kcal
Protein
34.3g
Fat
13.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

150g Kale

1/2 cup Chickpeas (canned, drained)

125g Firm Tofu

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

  • 2

    Wash and thoroughly dry the kale leaves. Remove the tough stems and tear the leaves into bite-sized pieces.

  • 3

    In a large bowl, drizzle the kale with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss well to ensure even coating.

  • 4

    Spread the seasoned kale evenly on one of the prepared baking sheets. Roast in the oven for about 10-12 minutes, checking frequently to prevent burning, until the kale becomes crispy.

  • 5

    Meanwhile, pat dry the firm tofu and cut it into small bite-sized cubes. In another bowl, combine the tofu cubes and drained chickpeas. Sprinkle with nutritional yeast, a pinch more salt, and pepper, gently tossing to coat.

  • 6

    Place the tofu and chickpea mixture on the second baking sheet and roast in the oven for about 15 minutes, or until the tofu is lightly golden and the chickpeas are crisp.

  • 7

    Once both batches are done, remove from the oven and allow them to cool for a few minutes.

  • 8

    Combine the crispy kale chips with the roasted tofu and chickpeas, gently mixing them together. Adjust seasoning if needed and serve immediately for the best crunch.

Crispy Roasted Seasoned Kale Chips with Protein Boost

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Seasoned Kale Chips with Protein Boost

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Seasoned Kale Chips with Protein Boost

Enjoy a crunchy, savory bowl of seasoned kale chips elevated with roasted chickpeas and tofu cubes, tossed in nutritional yeast for a subtle cheesy flavor. This dish offers a delightful mix of textures and a balanced profile to help you meet your protein goals while keeping calories in check.

NUTRITION

395kcal
Protein
34.3g
Fat
13.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

150g Kale

1/2 cup Chickpeas (canned, drained)

125g Firm Tofu

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

  • 2

    Wash and thoroughly dry the kale leaves. Remove the tough stems and tear the leaves into bite-sized pieces.

  • 3

    In a large bowl, drizzle the kale with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss well to ensure even coating.

  • 4

    Spread the seasoned kale evenly on one of the prepared baking sheets. Roast in the oven for about 10-12 minutes, checking frequently to prevent burning, until the kale becomes crispy.

  • 5

    Meanwhile, pat dry the firm tofu and cut it into small bite-sized cubes. In another bowl, combine the tofu cubes and drained chickpeas. Sprinkle with nutritional yeast, a pinch more salt, and pepper, gently tossing to coat.

  • 6

    Place the tofu and chickpea mixture on the second baking sheet and roast in the oven for about 15 minutes, or until the tofu is lightly golden and the chickpeas are crisp.

  • 7

    Once both batches are done, remove from the oven and allow them to cool for a few minutes.

  • 8

    Combine the crispy kale chips with the roasted tofu and chickpeas, gently mixing them together. Adjust seasoning if needed and serve immediately for the best crunch.