“What are kale chips?” That’s the question that is usually asked when a bowl of oven-crisped kale is put down in front of newbies. They eat one out of curiosity and are surprised to find kale can taste so good. That’s all it takes to get hooked.
12 ounces kale, stems removed (curly kale works best, but you can use several varieties for diversity)
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/8 cup nutritional yeast (or more to taste)
Salt to taste
Preheat oven to 300ºF.
Tear kale into 3" pieces (they shrink). In a large bowl, combine kale, olive oil and apple cider vinegar. Use your hands to massage the leaves until coated evenly. Sprinkle with nutritional yeast and salt and toss to combine.
Place leaves in a single layer on two baking sheets. Bake in batches for 15–17 minutes until crisp, rotating trays halfway through. Curly kale takes longer than Dinosaur/Lacinato kale. Try not to eat them all at one sitting, or at least share with friends.