kale chips

Kale Chips

Kale Chips

Prep Time: 23 mins Cook Time: 11 mins Total Time: 49 mins Servings: 6

As I mention up above, the key to the best kale chips is using curly kale that is washed and then dried as much as possible. This way your kale chips crisp instead of steam. You might feel like this is too make kale to use, but it really collapses down while baking.

Ingredients

8 ounces / 1/2 pound curly kale
3 tablespoons extra virgin olive oil
scant 1/4 teaspoon fine grain sea salt
1/3 cup nutritional yeast

Directions

Preheat oven to 350°F with a racks in the top and bottom third.
Strip the kale from stalks and tear into bite-sized pieces. You should end up with about 5-6 ounces of kale. That said, this recipe is super casual, so if you have a bit more or less, it’s not a big deal.
Combine the kale with the olive oil and salt in a medium bowl. Use your hand to toss and squeeze the kale until it is coated evenly with the olive oil. Add the nutritional yeast, and continue to mix and massage the kale until it the nutritional yeast is equally distributed across the kale and there are no dry spots left.
Arrange across two baking sheets in a single layer, and bake for 15-20 minutes. Use a spatula to toss the kale chips a little more than halfway through baking, when you start to see some of the kale browning at the edges of the pan. Bake until the kale is crisp, and there are no soggy leaves.