Vegan Crunchy Cheesy Kale Chips

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).

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.