- 1 bunch kale leaves*
- 1 tablespoon extra virgin olive oil coconut oil
- 3 tablespoons nutritional yeast
- 1.5 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt we use fine-grain sea salt or Himalayan salt
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 teaspoon sumac**
*We find that fresh kale has the most flavour, but any kale will do
** If you don’t have sumac, you can skip it, or use the zest from 1/2 of a lemon. This ingredient will provides acidity without changing the texture of your chips too much.
- Preheat the oven to 300F. Line 1-2 rimmed baking sheets with parchment.
- Detach leaves from the stems of the kale. Then, roughly tear the leaves up into large pieces and set aside. Compost the stems (or freeze for soup, smoothies, etc.)
- Wash and spin the leaves until they are completely dry. Pat the leaves with a towel to remove any excess moisture. Do not skip this step!
- Add kale leaves into a large bowl. You might have to do this two times depending on how much kale you have. Massage in the oil until all the leaves are fully-coated in oil.
- Now sprinkle on the spices/seasonings and toss to combine.
- Distribute the kale on the lined baking sheet into a single layer, being sure to spread out the kale.
- Bake for 10 minutes, rotate the pan, and continue baking for another 12-15 minutes more until the kale begins to look more firm. The kale will appear to look wilted, but this is normal.
The chips usually take about 25-30 minutes of baking. After, be sure to cool your chips for 3 minutes before eating them. The texture of the chips will be so much better— trust us, it’s worth the wait! The chips will lose their crispiness over time so be sure to enjoy them right away!
TIP: This recipe works in a dehydrator if you have one. Use your dehydrators settings to find the right time/temp. If applicable, you can also experiment with convection or dehydrator settings on your oven.