Ahhh, kale. Another love-hate relationship for me, a food I had to learn to love because it is truly a superfood, packed with vitamins A, K, and C, among others. Kale is an antioxidant, helps boost the immune system, and is good for the eyes. Why wouldn’t I overcome my personal dislike of the taste to help my boys? So, I did my duty of putting on a smile and taking a bite. AND, turns out, crunchy kale is tasty! (Confession: I put sea salt on mine). Turns out this is one of my boys’ favorite finger food snacks!
Kale Chips
Ingredients
10 cups kale leaves, torn into small pieces, tough stems removed
1 tablespoon olive oil
2 tablespoons nutritional yeast
1 teaspoon salt
Heat oven to 400 degrees. In a large bowl, toss the torn kale with oil, salt, and nutritional yeast. Transfer to two ungreased baking sheets, arranging the leaves in a single layer.
Bake on the middle oven rack for 8 minutes or until kale is crispy.
Gently remove chips from baking sheets with a metal spatula.
Store chips in an airtight container.
Kale Chips
Ingredients
10 cups kale leaves, torn into small pieces, tough stems removed
1 tablespoon olive oil
2 tablespoons nutritional yeast
1 teaspoon salt
Heat oven to 400 degrees. In a large bowl, toss the torn kale with oil, salt, and nutritional yeast. Transfer to two ungreased baking sheets, arranging the leaves in a single layer.
Bake on the middle oven rack for 8 minutes or until kale is crispy.
Gently remove chips from baking sheets with a metal spatula.
Store chips in an airtight container.
