This recipe yields fussless, crispy, “cheesy” kale chips. I love the combo of the spicy paprika and nutritional yeast but use whatever spices you have (curry powder would be fun, too!)
The trick to achieving that chip-worthy-crisp is baking low and slow (aka 250 for 45 minutes) and not overcrowding the pan. Because a crowded pan yields steam which makes food soggy, not crispy.
FOOD LA LA RECIPE: “Cheesy” Kale Chips
Ingredients:
1 bunch curly kale, washed and thoroughly dried
2 tbs EVOO
4 tbs nutritional yeast (I like this one)
¼-½ tsp paprika (depending on your preferred spice level!)
½ tsp kosher salt
Steps:
Preheat oven to 250 and line two baking sheets with parchment paper.
Tear kale off rib, and into medium sized pieces—place in large bowl
Massage olive oil into kale until thoroughly coated
Add 3 TBS nutritional yeast, the paprika and salt, mix with hands until evenly coated.
Spread kale chips evenly on baking sheet (don’t overcrowd—that will keep them from crisping)
Bake for 45 minutes. Remove from oven, transfer to a bowl and toss with remaining 1 TBS nutritional yeast.
Store airtight for 2-3 days.