Crispy Kale Chips

• 1 12-oz. bunch curly kale, center
• stems removed, each leaf torn
• into 4 pieces (6 cups)
• 2 Tbs. olive oil
• 1 Tbs. lemon juice
• 1/2 tsp. sea salt
• 3 Tbs. nutritional yeast

1. Place kale in bowl.
2. Rub oil, lemon juice, and salt into leaves with hands.
3. Add nutritional yeast, and toss well.
4. Spread kale onto dehydrator trays without overlapping.
5. Dehydrate 2 to 4 hours, or until dry and crispy.
6. Turn off dehydrator, and cool completely.

curly kale, olive oil, lemon juice, salt, nutritional yeast

Taken from www.vegetariantimes.com/recipe/crispy-kale-chips/ (may not work)