Ingredients:

  • 1 large bunch Curly or Lacinato (Dinosaur) Kale, thoroughly washed
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 cup Nutritional Yeast
  • 1/2 tsp Fine Sea Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • Pinch Freshly Ground Black Pepper

Instructions:

  1. Preheat the oven to 265°F (130°C). Line two large baking trays with parchment paper.
  2. Wash the kale thoroughly. Strip the leaves from the thick central rib and tear the leaves into chip-sized pieces (approx. 2 inches/5 cm).
  3. Dry the kale thoroughly. Use a salad spinner or blot completely dry with tea towels. Any moisture will prevent crisping.
  4. Place the dried kale in a large mixing bowl. Drizzle evenly with the olive oil and use clean hands to gently massage the oil into every piece of kale for about 2 minutes.
  5. Sprinkle the nutritional yeast, salt, garlic powder, smoked paprika, and black pepper over the oiled kale.
  6. Toss and massage again briefly until every piece is uniformly coated in the seasonings. Ensure the cheesy mix adheres well.
  7. Divide the seasoned kale evenly between the two prepared baking trays, ensuring the kale is spread in a single, non-overlapping layer.
  8. Bake in the preheated oven for 8 minutes, then rotate the trays (top to bottom, front to back).
  9. Continue baking for another 7–12 minutes until the chips are completely crisp to the touch and slightly shrunk. Watch carefully to avoid burning.
  10. Remove the chips from the oven and let them cool directly on the tray for 5–10 minutes. They will finish crisping as they cool. Serve immediately or store in an airtight container.