CRISPY KALE

Have them as a healthy snack, topping or side with dinner. Simple, quick and versatile. Add a squeeze of lemon juice to add a little lemon flavour or sprinkle with parmesan. (If you don’t have nutritional yeast you can do to the recipe without). My daughter Frankie and bonus son Vincent love them!

Ingredients

A big bunch of kale  (200-300g)

2 teaspoons olive oil 

1 tablespoon nutritional yeast

¼ teaspoon salt

How to

Remove the stems from each piece of kale and tear the leaves into similar size pieces. 

Wash the kale and dry it off. Add kale leaves to a large bowl. Toss with the oil and rub it into the leaves with your fingers, add the nutritional yeast and salt and stir. Make sure all the leaves have a little coating of everything.

Arrange the kale so that there is space between each leaf. Avoid overlapping the kale or it will steam instead of crisp.

Bake the kale on the medium oven rack on 140 C for 15-20 minutes. After 15 minutes, remove the kale and stir as needed. In a standard oven, the outside kale chips often cook more quickly than the inside ones.