The kale craze is going strong, and there’s a good reason for that. In addition to being a great base for salads and smoothies, this leafy green veggie is a worthy competitor of store-bought potato chips. How, you ask? When baked, kale transforms into a crunchy snack, with the bonus of delivering a slew of nutrients that most prepackaged chips lack. This allergy- and vegan-friendly version is seasoned with sunflower seed butter and nutritional yeast for a taste that really kales it.
“Cheesy” Kale Chips
Preheat oven to 400 degrees F and line baking sheet with baking paper.
In large bowl, mix together olive oil, sea salt, sunflower butter and nutritional yeast. Add kale; massage sauce into leaves.
Arrange on baking sheet. Bake 10 to 15 minutes, until golden brown.