CRISPY KALE CHIPS
MAKES 6 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 35 MINUTES
1 bunch kale, stemmed 2 tbsp nutritional yeast (approx) 1 tsp garlic powder ¼ tsp chili powder ¼ tsp onion powder pinch salt 2 tsp extra-virgin olive oil Position racks in top and bottom thirds of oven; preheat to 300°F. Line 2 large baking sheets with parchment paper.
Roughly tear kale into large pieces. Wash; pat dry. (You should have about 20 cups loosely packed.) Place in large bowl.
In small bowl, stir together nutritional yeast, garlic powder, chili powder, onion powder and salt.
Drizzle kale with oil; massage leaves until coated. Sprinkle with yeast mixture; toss to combine. Spread in single layer on prepared pans; bake for 10 minutes. Rotate and switch pans, gently stirring kale; bake until crisp, 15 to 17 minutes. Let cool on pans for 5 minutes.
Sprinkle with more nutritional yeast before serving, if desired.
PER SERVING about 39 cal, 2 g pro, 2 g total fat (trace sat. fat), 4 g carb (2 g dietary fibre, 1 g sugar), 0 mg chol, 41 mg sodium, 201 mg potassium. % RDI: 5% calcium, 5% iron, 39% vit A, 78% vit C, 25% folate.