Kale. But make it chips.
Give them a try, I bet you can’t eat just one 😉
Preheat the oven to 300 and line two large rimmed baking sheets with parchment paper.
Remove leaves from the stems of the kale and roughly tear into large pieces. Wash and spin the leaves (or dry them with a paper towel) until almost dry.
In a large bowl, massage the kale leaves with the olive oil until well coated. Sprinkle on the spices and nutritional yeast and use tongs to toss to combine.
Spread out the kale onto the prepared baking sheets into a single layer – be careful not to overcrowd them.
Bake for 10 minutes with one pan on the middle rack and one on the rack just below it. Switch the pans, and then bake for another 10 minutes until the kale starts to get lightly crispy.
Cool the kale on the baking sheet for 5 minutes and serve (or eat them all yourself) promptly. They taste best and are crunchiest when they are freshly made.
TIPS & NUTRITION
These are best consumed the day you make them. If you do want to store them – put them in an airtight container for up to 24 hours.
You can keep the kale stems and freeze them for soups or smoothies.