I don’t know about you but I love kale! And if I can find a way to sneak it in my diet and for my family, the better! I know it sounds gross but the nutritional yeast is packed with nutrition and gives dishes a cheesy, nutty, savory flavor without using real cheese. Nutritional yeast is naturally high in B-vitamins, folic acid, selenium, zinc, and protein. Making these chips was eassy-peessy and hope you try them sometime. It is best to buy a bag of already cut up and washed kale, to save time. Do not wash the kale unless you have time to completely dry the kale before popping in the oven. Your kale chips may not come out as ‘chippy’ if they are wet. Play around with the flavors that most interest you. Nourish and enjoy!
1/2 bag of cut up kale – about 5 handfuls, enough to cover cookie sheet
1/3 – 1/2 cup Nutritional Yeast, go with less if this is your 1st time trying NY
1 cup soaked sunflower seeds (optional to soak before cooking, I soaked mine for 2 hours)
3 tbsp lemon juice
Water as needed to bind sunflower mixture
1 tsp Himalayan Sea Salt
1 tsp freshly ground Black Pepper
1 tsp freshly grated nutmeg
Preheat oven to 250 degrees.
Cut any remaining leaves off spines then chop kale leaves to bite size pieces.
Blend all ingredients except Kale in food processor. Evenly coat by massaging EVOO
onto kale leaves then cover kale with sunflower mixture. Place kale on cookie sheets making sure to spread 1 layer of kale only (do not pile kale not top of each other as best as possible).
Place cookie sheet in oven for 30-35 minutes. Keep your eye on them as to not burn.
Have fun with substituting cashews for sunflower seeds. Make a spicy version with cayenne pepper.
Keep in airtight container to enjoy for the week!