Cheesy Kale Chips

Kale Chips

Kale Chips

WHY
I made these as a snack for the plane. They’re easy and can be made in an oven or dehydrator.

HOW

-2 bunches kale, cut into pieces. Cut 2″ from off from the bottom, and either save to sate later or discard.  (I used lacinato because it’s my fave and I think it’s heartier than others)
-3 tbsp olive oil
-2 heaping tbsp nutritional yeast
-1 tbsp sweet white miso
-1 small lemon juiced and zested
-1/2 tsp smoked paprika
-salt and pepper to taste

WHAT
-If you are using an oven, preheat to 170F. Line two large baking sheets with parchment paper. You may need to do this in shifts.

-In a small bowl, whisk together all ingredients except kale.

-Place kale in a large bowl and pour marinade over and use your hands to get all up into the kale’s business. Massage it, coat it. Get familiar with it.

-Place kale pieces on dehydrator trays or baking sheets. Dehydrate at 135F for 8 hours for the leaves and 10-11 for stems. In the oven, bake for 20-25 minutes or until crispy.

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