This is another family favourite. They don’t last long in our house, often eaten right out of the oven. This particular batch was made for a pot luck hors d’oeuvre party. It was a hit!
2 large bunches of kale stems removed (dinosaur kale pictured here, any can be used)
¼ cup nutritional yeast
¼ cup hemp hearts
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp maple syrup
¼ tsp chilli flakes
¼ tsp sea salt
1/8 tsp garlic powder
- Preheat the oven to 300°F, preferably convection, so the air circulates throughout the oven.
- Wash and spin dry kale. Place kale in a large bowl.
- Add the rest of the ingredients to the bowl.
- With clean hands massage the ingredients into the kale. Make sure to really mix well in your hands so that each leaf is coated.
- Spread kale leaves out on parchment paper lined baking sheets. Try to keep the leaves separated and spread out as much as possible. If there is some overlap do not worry as they will shrink in the oven and can be moved around.
- Bake for 10 min. If using a convection oven, you can put quite a few pans in at the same time.
- Take pans out and flip the kale chips. Some may already be fully crisp. Take these out and put the rest back in for 5-7 minutes. Make sure to watch them carefully so they do not burn.
- Enjoy now warm from the oven, or place in an airtight container once the chips have completely cooled.