Ingredients:

  • 7 oz curly kale (approx. 1 large bunch, stems removed)
  • 1.5 tbsp extra virgin olive oil
  • 0.5 tsp fine sea salt
  • 0.5 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 0.25 tsp smoked paprika

Instructions:

  1. Strip the kale leaves away from the thick, woody center ribs and tear into roughly 2-inch chunks.
  2. Wash the leaves thoroughly in cold water and use a salad spinner to ensure they are completely bone-dry.
  3. Place the dry kale into a large mixing bowl. Drizzle with olive oil and sprinkle with sea salt, garlic powder, nutritional yeast, and smoked paprika.
  4. Massage the oil and spices into the leaves with your hands for approximately 30 seconds until the kale is dark green and evenly coated.
  5. Preheat your oven to 300°F (150°C) and line two large rimmed baking sheets with parchment paper.
  6. Spread the kale in a single layer on the sheets, ensuring no pieces overlap to allow for maximum airflow.
  7. Bake for 10 minutes, rotate the pans, and continue baking for another 8–12 minutes until edges are firm and crisp.