You’ll be constantly reaching for more of our kale chips—they’re that addictive.
- Prep time 10 minutes
- Total time 35 minutes
- Portion size 6 servings
Ingredients
Method
Position racks in top and bottom thirds of oven; preheat to 300°F. Line 2 large baking sheets with parchment paper.
Roughly tear kale into large pieces. Wash; pat dry. (You should have about 20 cups loosely packed.) Place in large bowl.
In small bowl, stir together nutritional yeast, garlic powder, chili powder, onion powder and salt.
Drizzle kale with oil; massage leaves until coated. Sprinkle with yeast mixture; toss to combine. Spread in single layer on prepared pans; bake for 10 minutes. Rotate and switch pans, gently stirring kale; bake until crisp, 15 to 17 minutes. Let cool on pans for 5 minutes.
Sprinkle with more nutritional yeast before serving, if desired.
Test Kitchen Make-Ahead: Store in an airtight container at room temperature for up to two days.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 41 mg
- Sugars 1 g
- Protein 2 g
- Calories 39
- Total fat 2 g
- Potassium 201 mg
- Cholesterol 0 mg
- Total carbohydrate 4 g
%RDI
- Iron 5
- Folate 25
- Calcium 5
- Vitamin A 39
- Vitamin C 78
