|15 min||30 min||4|
|2 bunch||Kale (organic kale, washed, leaves torn into chip-size pieces)|
|3 tbsp||Extra virgin olive oil (or avocado oil)|
|3 tbsp||Nutritional yeast|
|1/2 tsp||Garlic powder|
|1/2 tsp||Onion powder|
|1/2 tsp||Chipotle seasoning|
|1/2 tsp||Turmeric, powder|
|1/2 tsp||Sea Salt|
|1 dash||Ground red pepper, McMormick|
1. Preheat your oven* to 300 degrees Fahrenheit and line a cookie sheet or two with parchment paper.
2. Remove kale leaves from the thick stems and tear into chip-size pieces. Wash and dry completely.
3. I love to use my salad spinner for this because it’s quick and easy! Place torn kale into a large, deep bowl. Pour the oil over it.
4. Using your hands, massage the oil into the kale leaves, making sure to totally coat and massage each piece. This removes the bitterness from the kale and makes it ready to receive seasonings all over.
5. Next, combine nutritional yeast and all seasonings in a small bowl and stir to mix well. Sprinkle half of this mixture over the kale. Using tongs, stir the kale. Then sprinkle the other half of the seasoning mix over the kale and mix with the tongs again.
6. Turn the kale out onto the cookie sheet. Spread the kale out horizontally, but don’t pile it up vertically. If you have too many layers of kale, it won’t dry properly.
7. Use two cookie sheets if necessary.Bake for 25 to 30 minutes, or until the kale leaves are mostly crisp, but not browning on the edges.
8. Remove from the oven, and allow the kale to cool completely. It will crisp up even more as it cools. Store in an airtight container or bag for up to 2 weeks. *
These can be made in a dehydrator. Line dehydrator trays with parchment and spread the kale out on the trays.
Dehydrate at 90 degrees until completely dry and crisp — 10 to 12 hours.
I do not consume raw spinach or kale due to oxalates, but if you prefer to keep your kale raw, feel free to use this method!