Crunchy Cheesy Kale Chips
Recipe by Tina Gravalos
Kale is a powerhouse leafy green with high amounts of Vitamin A, Vitamin C and Vitamin K. Kale provides antioxidants that help to support bone health, eye health, heart health, brain health, women’s health and more. Leafy greens like kale are often recommended to individuals with a variety of conditions due to its high nutrient profile and ability to help reduce inflammation, a root cause in many conditions.
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. If you do not have a large baking sheet, use two smaller baking sheets and cook the kale chips in 2 batches (if oven is not big enough for both).
Wash your kale and dry it well. Break off the kale leaves into large pieces and discard any hard stems.
Add avocado oil and massage the kale until it’s well coated.
Add 4 tablespoons of nutritional yeast and salt and continue to massage.
Spread kale out onto the baking sheet(s), you don’t want to overcrowd the kale so it has a chance to get crispy! Sprinkle 2 tablespoon of nutritional yeast over top (if you’re using two baking sheets, 1 tablespoon for each sheet).
Bake for 15 to 20 minutes, depending on your oven. Make sure to check on the kale around the 10 minute mark to make sure it doesn’t burn.
Take out of oven and let the kale cool for 5 minutes to crisp up a bit more. Taste and add more salt if needed.
You can store the kale in an airtight container in the cupboard or on the counter for 2-3 days.
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