Kale Crisps

Cheezy Kale Chips

The best part of these kale chips is you don’t even need a dehydrator. They can be made with an oven, and turn our just as delicious and nutritious!

Ingredients

• 1 bunch curly green kale
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1 tablespoon tahini
• 1/2 lemon, juiced
• sprinkling of salt
• cayenne pepper (optional)

Preparation

1. Preheat oven to 120C.
2. Remove the leaves of kale from the stems, and break into small pieces.
3. Mix all the other ingredients separately in a bowl and then toss the kale in with them, massaging it with your hands.
4. Spread out on a baking sheet that is lined with parchment paper, ensuring that the kale is nicely spread out and not overlapping, as it will not get as crispy.
5. Bake for 25 minutes, and flip it and bake for another 15-20, or until kale is crispy.
6. To keep them crisp over the next couple of days, store them in a sealed Tupperware container out of the fridge. The coolness of the fridge can make them soggy.

Recipe adapted from Mind, Body, Green –

http://www.mindbodygreen.com/0-15836/3-healthy-snacks-to-satisfy-that-3pm-craving.html