Ingredients

The following ingredients have 4 Servings
  • 3/4 pound kale leaves (cleaned, stemmed and ripped into bite sized pieces (or baby kale leaves with ribs left in tact if very thin))
  • 2 tablespoons olive oil
  • 3 tablespoons nutritional yeast
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon sea salt
  • 1/8 teaspoon garlic powder

Instruction

  • Set oven racks to 2nd and 4th positions and preheat oven to 350F. Grab two baking sheets. I used newer (and very clean) baking sheets so I didn't line them but you may want to line with either parchment paper or tinfoil.
  • Clean kale leaves. If using Dinosaur Kale, remove ribs and stems (see NOTES) and tear into bite sized pieces. If using baby kale leaves, trim stems.
  • Place kale leaves in a large bowl and toss with olive oil until well coated. 
  • In a small dish, combine nutritional yeast, smoked paprika, sea salt and garlic powder. Pour over kale leaves and toss until well distributed.
  • Arrange coated kale leaves in a single layer (some overlap is OK since they will shrink) on baking sheets.
  • Place in oven and bake for approximately (see NOTES on oven times!) for 16 minutes, rotating the baking sheets 1x or until kale leaves are crispy but not burnt. They should not be soggy. If you have kale pieces that range dramatically in size, you may wind up having to remove some of the cooked kale chips and placing the rest back in the oven for a couple minutes.
  • TIP: If only cooking one tray at a time, reduce cooking time to approximately 14 minutes. Enjoy!