“These are a great snack food and they are the only way I like to eat kale. Something about the baking process changes the flavor and takes away some of the bitterness. You can swap out a lot of the ingredients in this recipe - if you don't have white wine vinegar, you could use lemon juice or another vinegar. If you don't have olive oil you could use a different oil. Also, you can use curly or flat kale here. Feel free to experiment.”
READY IN:
27mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375º.
  2. Wash kale and pat dry. Tear into "bite-sized" pieces.
  3. Place kale in a large bowl and add all remaining ingredients.
  4. Using your hands, toss and rub the kale to make sure each leaf is evenly coated with the oil/vinegar/spice mixture.
  5. Place the kale leaves in a single layer on a cookie sheet. You will most likely have to do this in at least two batches, unless you have a very large baking sheet. Make sure the leaves are spread out on the sheet - if they are all clumped up together they will steam and will not become crispy. Sprinkle with a little more nutritional yeast, if you like. I usually cover the baking sheet in parchment paper for easier cleanup.
  6. Bake at 375º for 12 to 17 minutes - they are done when they are completely crispy - if you take them out and some of the leaves are still a bit "soggy" put them back in for a few minutes.

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