crumble these chips onto popcorn for a nutritional boost, top your morning scrambled eggs, crumble onto a rice bowl. or simply, snack away!
Yield: Approximately 4 cups
2 bunches lacinato kale (approximately 8 cups after processing - removing the tough stem)
2 T extra virgin olive oil
1/4 t cayenne (use 1/8 t for a tiny kick or none if you don’t enjoy spice)
1/2 t smoked paprika
1/2 t garlic granules
1 T nutritional yeast
1/8 - 1/4 t sea salt (1/4 t was perfect for my kale quantity, but you may want to start with less and add to your taste)
INSTRUCTIONS
-preheat oven to 300 degrees Fahrenheit and line two sheet trays with unbleached parchment paper.
-after washing the kale, remove the stems and slice the leaves into desired chip size. dry the leaves.
-mix oil, spices + nutritional yeast in a large mixing bowl.
-toss dry kale leaves with dressing until fully coated.
-place seasoned kale (in a single layer) on the sheet trays.
-bake for 12 minutes, rotate trays + bake for another 12 minutes.
-you’ll need to remove any chips that are crisp at this point. then place the remaining chips back in the oven to continue crisping for another 6 minutes or so*.
-remove remaining chips from the oven, cool, and store in an air tight container.
-*these can overcook easily, so keep an eye on them. actual cook time will vary depending on the kale’s dryness/oven specs.