Crunchy Kale Chips
These tasty treats are salty, crunchy and make a healthy substitute for potato chips. They go from perfectly cooked to burnt quickly, so keep an eye on them. The thinner leaves cook faster, so pull those out and leave the others in a few extra minutes. The kale will shrink, but don’t worry, there will still be enough to enjoy and share. When they are ready, the kale chips will crunch!
1 bunch curly kale, washed, dried, stemmed and ripped into large pieces
1 1⁄2 teaspoon apple cider vinegar
1 1⁄2 teaspoon sesame oil
2 tablespoons nutritional yeast
1⁄4 teaspoon sea salt (or to taste)
1⁄2 teaspoon black pepper, freshly ground (or to taste)
Preheat oven to 375 degrees
Put kale into a big bowl. Add the apple cider vinegar and oil and gently toss until all the leaves are covered. Sprinkle the nutritional yeast, salt and pepper over the kale pieces and toss a little bit more until the seasoning is evenly distributed.
Spread the pieces onto baking sheets in a single layer. You might need 2 or 3 sheets depending on the size of the bunch of kale or you might have to do this in batches.
Cooking time varies depending on the thickness of the baking sheets and the size of the kale pieces. Start with 10 minutes, then turn the kale over and cook for another 7 to 12 minutes.