1 large bunch of kale, washed and dried

2 T. olive oil

1 T. apple cider vinegar

1 T. water

2 T. nutritional yeast

1 tsp. dried chives

1 tsp. dried parsley

1\2 tsp. garlic powder

1\2 tsp. dried dill

1\2 tsp. kosher salt

 

Preheat the oven to 250 degrees F. Remove the ribs from the kale and cut into 2-inch pieces. Place in a large bowl and set aside. In a small bowl, mix together the rest of the ingredients. (Olive oil though salt.) Pour over kale and mix well. Spread out in a single layer onto 2 baking sheets. Bake for about 50 minutes, turning the leaves halfway through, about 25 minutes. **At about 40 minutes, I’ll check on them and take out the ones that are already crispy. The leaves will never cook evenly. It helps to remove the crispy ones first and leave the rest so they can continue to bake!

 

1. There’s a variety of different kinds of kale. The most common type is curly kale which I used in this recipe. I’ve also used tuscan kale which is more tender and a little less bitter. I actually prefer to use tuscan kale, but it’s not always available.

 

2. Practice makes perfect. Even though recipes for kale chips are pretty simple, it takes a few tries to get them how you’d like. I’ve tried cooking them at many different temperatures, but have come to a conclusion that their best cooked at lower temperatures for a longer period of time. Cooking them at too high of a temperature causes them to burn easily and results in them being bitter.

 

3. Bake them in a thin layer. You want the kale chips to bake as evenly as they can, so be sure to place them side by side without overlapping.