Popular Conditions & Diets
Ingredients
4
Time
20m
Serves
4
Recipe by Tina Gravalos
Ingredients
4
Time
20m
Serves
4
3 cups
Kale
2 Tbsp
Avocado Oil
6 Tbsp
Nutritional Yeast
divided
1/4 tsp
Sea Salt
1
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).
Vegan
Snack
2
Wash your kale and dry it well. Break off the kale leaves into large pieces and discard any hard stems.
3
Add avocado oil and massage the kale until it’s well coated.
4
Add 4 tablespoons of nutritional yeast and salt and continue to massage.
5
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).
6
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.
7
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.
8
You can store the kale in an airtight container in the cupboard or on the counter for 2-3 days.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
