Simple Kale Chips
Yields: 4 1-cup Servings
Ingredients:
1 bunch curly green kale
1-2 Tablespoons extra-virgin olive oil
¼ - ½ teaspoon salt
1 Tablespoon nutritional yeast
Directions:
Preheat oven to 225°F.
Wash kale and remove stems (save stems for another recipe like a soup). Tear or cut kale into bite-size pieces and place in a large mixing bowl.
Massage oil into chopped kale. Add salt and nutritional yeast and mix well.
Cover two large baking sheet with parchment paper. Spread kale out over parchment paper in single layer making sure there is room between each chip.
Bake for 15 minutes.
Gently turn kale and bake for an additional 10 minutes or until kale is crispy. Watch closely as these can burn easily. Remove from oven and let cool.
Hint: These are best fresh but can be stored in an airtight container at room temperature for 2-3 days.
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