Kale chips have become a household favourite these days. You don’t have to limit yourself to just kale, pretty much ANYTHING can become a chip, like beets, yams + chard.
- 1 – 2 heads of green or red kale
- 1 Tbsp Nutritional Yeast
- 1 tsp wheat-free, organic tamari
- cracked black pepper, to taste
- a sprinkle of Celtic or Himalayan sea salt
- virgin coconut oil, to grease baking tray
- Set oven to 300C.
- Tear kale off the stems into big chunks (saving stems for omelettes or salads)
- In a large bowl – with clean hands! – mix kale leaves, yeast, tamari and seasonings.
- Grease baking tray(s) with coconut oil and place kale leaves in neat rows, being sure not to overlap. This helps you get crispy chips.
- Bake for 15 minutes or so – until edges get just brown + crispy – flipping over at the half way point.
- Remove from oven, let cook and enjoy.
These can be stored in ziplock bags for later. If you can resist eating them all.