Crispy Kale Chips

• 1 large bunch kale
• 1.5 tbsp olive oil
• 1/2 tsp sea salt
• 2 tbsp nutritional yeast (optional, for cheesy flavor)

Instructions

1. Preheat oven to 300°F (150°C).
2. Strip the kale leaves from the stems and tear into large pieces. Wash and dry them completely — this is essential.
3. Massage the leaves with the olive oil until every piece is lightly coated.
4. Spread in a single layer across two sheet pans, without crowding.
5. Bake 12–15 minutes until crisp but still green. Watch closely at the end so they do not brown.
6. Sprinkle with salt and nutritional yeast right out of the oven.

Tips

• Dry kale is the entire secret — spin it and pat it, any water means soggy chips.
• The low oven temperature dehydrates rather than burns; do not rush it with higher heat.

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