by vvvanessa
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vvvanessa's Notes:
Expand1 bunch dinosaur or lacinato kale (collard greens work well, too) Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
3 tablespoons nutritional yeast Ask a question about this ingredient
Preheat oven to 325ºF.
Ask a question about this stepWash and dry kale well. Cut out the ribs and separate each leaf into two halves.
Ask a question about this stepToss the leaves with olive oil, the nutritional yeast, and a conservative sprinkle of salt, coating them evenly.
Ask a question about this stepLay 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.
Ask a question about this stepWhen 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.
Ask a question about this stepRemove them from the oven and allow them to cool. Break them into smaller pieces and serve.
Ask a question about this step
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
