Eli'S Kale Chips
- 1 bunch dinosaur or lacinato kale (collard greens work well, too)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons nutritional yeast
- kosher salt
- Preheat oven to 325u0b0F.
- Wash and dry kale well. Cut out the ribs and separate each leaf into two halves.
- Toss the leaves with olive oil, the nutritional yeast, and a conservative sprinkle of salt, coating them evenly.
- Lay the leaves on a rimmed baking sheet in a single layer (you'll likely need 2 sheets). Bake for 20-30 minutes, rotating the pan(s) and using tongs to turn the leaves over periodically.
- When the chips are ready, they should be notably shrunken down with the extraneous moisture evaporated away. They should not look completely dried out and chip-looking, though; they will get more chip-like as they cool.
- Remove them from the oven and allow them to cool. Break them into smaller pieces and serve.
dinosaur, extra virgin olive oil, nutritional yeast, kosher salt
Taken from food52.com/recipes/14272-eli-s-kale-chips (may not work)