Description

Crunchy chip snacks that satisfy that 'crunchy' craving. Super healthy and energizing too!

Ingredients

Kale
Extra Virgin Olive Oil
Spices of your choice (I use garlic powder, Braggs Nutritional Yeast, Cayenne powder, and a tiny bit of Seasoning Salt)

Directions

Wash and dry kale. Tear the leaves into bite-size chunks, and throw away the stalks. In a large bowl, coat the dry kale with EVOO and massage it into the leaves so that every part is coated well. Sprinkle spices on. I use 1/2 cup nutritional yeast for 2 bunches of kale, and about 3 T of garlic powder.

Lay them out on a cookie sheet in a single layer, so that none overlap. Preheat the oven to 425, then place the cookie sheets in. Immediately turn the oven down to 175 degrees and bake for about 2-3 hours, or until they are crispy. Watch them so they don't turn brown and taste burnt!

Store in a bag or container that is open to the air, on the counter. Will store for up to 4 days.