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
- Place kale in bowl.
- Rub oil, lemon juice, and salt into leaves with hands.
- Add nutritional yeast, and toss well.
- Spread kale onto dehydrator trays without overlapping.
- Dehydrate 2 to 4 hours, or until dry and crispy.
- 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)