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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the soup first. Chop up the salsa and toss together. Cut the tortillas into wedges. Wash & dry the kale. Prepare the kale and tortillas to be roasting on separate trays at the same time. While those bake, puree the soup. Return to simmer and serve together when the chips are all done. If you have a simply prepared tortilla chip that you love, feel free to purchase those instead of baking up your own.
Pureed and smooth black bean soup works perfect vegan, but if you love bacon or ham this is a great place to highlight those flavors. Use an immersion stick or regular blender to puree.
The mysterious sunchoke aka Jerusalem artichokes tastes a bit like jicama and is perfect for a crispy salsa. Ginger & lemon replace the more traditional jalapeno & lime, but feel free to substitute those instead.
Kale chips are probably our favorite way to make kale. Roasted with a light drizzle of olive oil, salt and black pepper, if you so choose. They are simple to make and addictive to boot.
Making chips from scratch may sound tedious, but the health & flavor benefits are great. This is a simple recipe, but do them up a bit further with various seasonings of your choice: cumin, smoky paprika, even a pinch of sugar or cinnamon.
