Crispy kale chips
One bunch of kale, washed and dried
1 tbsp olive oil
salt (to taste)
Optional: 3 tbsp nutritional yeast
With a knife or kitchen shears, remove the leaves from the thick stems. Tear the kale into bite-sized pieces. Toss with olive oil, salt, and nutritional yeast (if desired).
In the oven: Set the oven to 350ºF. Spread the kale pieces in a single layer on a parchment paper-lined cookie sheet. Bake 10-15 minutes, until crisp (be careful not to burn them).
In a food dehydrator: Spread the seasoned kale pieces in a single layer on the dehydrator racks. Dehydrate for about 4 hours (until crisp).
Nutrition (per 1/6 of the recipe):
- Calories: 55
- Carbs: 6.7 g
- Protein: 2.2 g
- Fat: 2.8 g
- Fibre: 1.3 g