Kale Chips
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| Super Crunchy! |
These Kale chips are easy to make and are guaranteed to satisfy when you want something crunchy.
Per Baking Sheet:
Per Baking Sheet:
- Approximately 1 bunch kale leaves (sizes vary substantially)
- 1/2 TBSP Extra Virgin Olive Oil
- 1.5 TBSP Nutritional Yeast (this is the secret ingredient IMO
- 1 TSP Garlic Powder
- 3/4 TSP Chili Powder
- 1/2 TSP Onion Powder
- 1/2 TSP Smoked Paprika
- 1/4 TSP Fine-Grained Sea Salt
- 1/8 TSP Cayenne Pepper
- Preheat oven to 300 degrees
- Use a large, rimmed cookie sheet. Line with foil if you care but it's not messy.
- Remove the leaves from the stems by cutting vertically along the stems. (Think whittling)
- Make sure the leaves are dry (I suggest NOT to wash them). Pat dry with towel if need be.
- Add Kale leaves into a large bowl
- Massage in the oil until all of the nooks and crannies are coated with oil
- Combine all of the spices into a separate bowl and mix thoroughly
- Sprinkle on the spices and toss to combine
- Spread out the kale onto the cookie sheet making sure to only have one layer and to not overcrowd
- Bake for 10-12 minutes
- Pull the cookie sheet out of the oven and move the kale from the center to the outside. All soggy leaves go to the outside.
- Put back in the oven for AT LEAST 15 more minutes
- Cool the kale on the sheet for at least 5 minutes afterwards
- Once cooled, the crunchy kale stores nicely in a gallon ziplock for a few weeks
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| This is about two bunches worth |
