Meet Kale: Your new friend with BENEFITS.
These crispy, crunchy, flavorful PALEO, VEGAN little bites of goodness are full of nutrients. Kale is extremely nutritious and a good source of fiber, vitamin A, vitamin K, vitamin C, B6, manganese, magnesium, iron, copper, potassium and calcium. What more could you ask for?! This is a great recipe for a little snack, appetizer, side-dish or for your next get-together.
Ingredients:
-1 bunch of kale (I typically use half a bag of TUSCAN kale)
-If using bunch, wash kale and remove stems completely and chop into sections
-Kale out of the bag (it's already washed for ya)
-2 tbsp. Olive Oil or Almond Oil
-5-6 tbsp. Nutritional Yeast
-1/4 tsp Pink Himalayan Salt
-1 tbsp. Garlic
-1/2 tsp Cumin
-1/4 tsp Cayenne
Instructions:
-Preheat oven to 300 degrees F (148 C).
-Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
-Add nutritional yeast, pink salt, garlic, cumin and cayenne pepper in separate small bowl (mix).
-Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it's thoroughly coated.
-Divide kale between 2 large baking sheets and spread into an even layer, making sure the pieces aren't overlapping to ensure* crispiness. You may need to bake them in two batches depending on size of baking sheets.
-Sprinkle the kale with remaining 1-2 Tbsp. nutritional yeast for extra flavor and bake for 15 minutes. Then remove from oven and toss/flip kale to ensure even baking.
-Bake for 5-10 minutes more, or until chips are crispy and golden brown.
*Watch carefully to ensure they don't burn. Let cool slightly before enjoying*
Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!
Let me know if you try this recipe! Tag me if ya do, xo I want to see!
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