A healthy, aromatic and irresistibly crunchy snack - the perfect alternative to classic chips!
Ingredients (for 1 baking sheet):
· ½ head of kale (leaves, no hard stems)
· ½ tablespoon olive oil or melted coconut oil
· 1 and ½ tablespoons of nutritional yeast
· 1 teaspoon garlic powder
· 3/4 teaspoon chili powder
· ½ teaspoon onion powder
· ½ teaspoon smoked paprika
· 1/4 teaspoon salt
· Pinch of cayenne pepper (optional, for extra heat)
Preparation:
Preheat the oven to 150 °C and line a large baking sheet with baking paper. Separate the kale leaves from the tough stems and tear them into larger pieces. Wash the leaves well and dry them completely (preferably in a salad spinner or with a cloth).
Place the leaves in a large bowl and massage them with the oil until all parts are coated.
Add all the spices and nutritional yeast and mix well to coat evenly.
Arrange the leaves in a single layer on the prepared sheet - they should not be crowded or they will not become crispy.
Bake for 10 minutes, then turn the sheet over and bake for another 12–15 minutes, until the leaves are crisp and lightly browned around the edges. Total baking time: about 25 minutes.
Let the chips cool for 2–3 minutes on the baking sheet – this step further enhances the crunchiness.
Serve immediately because it loses its crispiness over time.
Tip: If you have a dehydrator, you can dry the chips in it too. If your oven has a convection or “dehydrator” function, experiment – the results may be even better!