Kale Chips Crack

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings cups

Calories 289

Ingredients

1 large bunch kale
1/4 cup avocado oil or olive oil
2 tbsp nutritional yeast
1 tbsp lemon juice
1/2 tsp cayenne pepper
1/4 cup raw pumpkin seeds or sunflower seeds
1 jalapeno, seeded and quartered
salt and pepper to taste

Instructions

Preheat oven to 350F
Combine all of the ingredients, except the kale, salt and pepper into a blender, magic bullet or food processor. This is a small volume so use the smallest option for a container that you have.
Blend the dressing up with a few pulses, don't over blend. It is ok that the seeds stay a bit under blended. Set aside.
Remove the kale from the stems, ripping it into bite size pieces. It will shrink dramatically so err on the larger vs smaller size. Place kale pieces into a large bowl.
Pour the dressing over the kale and combine. You want to make sure every piece of kale is covered. I use gloves and get right in there and basically massage the dressing into the kale. This step is important if you don't want burnt pieces.
Lay the kale pieces out on a parchment lined pan. You will likely need 2. The kale can touch, but you do want only a single layer.
Sprinkle lightly with salt and pepper
Transfer the kale into the oven and bake for 15 -20 minutes. I do a little shake and toss after 10 minutes. Keep a really close eye in the last couple of minutes, things can go to burnt real quick. Every oven is different so you may need a couple minutes less or a couple minutes more to get them crunchy, but not burnt.
Remove from oven and transfer to paper towel to cool. This also allows any excess oil to come off the chips.
TIP: I have been leaving the chips overnight on the paper towel, exposed to air, and the crisp factor goes up big time!
Once fully cool, transfer to air tight container for up to 3 days.

Nutrition