I don’t have a set recipe for these kale chips mainly because every bunch of kale differs in size. I really don’t think you need an exact science when it comes to making thee. Everything is more or less “to taste” and once you’ve made a few batches you’ll really get the gist of it and will know how much of each ingredient you enjoy.
- A bunch of kale
- About 2 TBS or so of melted ghee or coconut oil or a few generous sprays of this ghee/coconut oil that I often use
- Nutritional yeast – enough to coat the leaves generously (maybe 3 TBS per batch)
- Garlic powder – roughly 1 tsp or so per batch
- Salt and pepper to taste
- Juice from about 1/2 a small lemon
- Preheat oven to 375 degrees F.
- Wash and de-stalk kale then dry the best you can. I use a lettuce spinner and then I dry them with paper towel.
- Once completely dry place in a bowl and add oil of choice, garlic powder and lemon juice. Massage into all the leaves to coat evenly.
- Lay the leaves out on a baking sheet. Don’t overlap them too much (that’s important in order to get crispy chips). Then sprinkle them liberally in nutritional yeast, turn over and coat the other side.
- Bake for approximately 10 – 14 minutes (but keep an eye on them so they don’t burn). Sometimes I like to use tongs to toss them a bit to make sure each leaf gets exposed to the heat in order to crisp up.