What you need:
2 cups Kale, I prefer Dinosaur Kale for the chips, but any variety will work.
1-2 Tbsp. of either Extra Virgin Olive oil, Avocado oil OR for a little sweeter chip, try coconut oil
1/4 tsp Himalayan sea salt
1 Tbsp nutritional yeast
Options: you can really alter your spices to fit your taste. If I use olive oil, I often add a sprinkle of red pepper flakes or Spike seasoning. I don’t know if it would work with coconut oil, but maybe I’ll try that soon!
Preheat oven to 350
Remove the large veins leaving the leaves as big as you can.
Wash and dry them, make sure they are DRY.
Pour the olive (or coconut) oil over the leaves and massage them in your hands.
Add the sea salt and give another quick rub down to distribute the spices evenly
Place the leaves on a cookie sheet in a single layer and leave an inch of space in between. If the leaves over lap or are too close they can end up steaming themselves and we want some crunch for our chips!
Bake for about 10-15 minutes. Check at 10 minutes as times can vary with different ovens as well as at altitude.
This dark leafy green wonder contains vitamins A, C, E, and K. It provides a healthy dose of fiber, has anti-oxidant and anti-inflammatory properties. YEAH KALE!