Time to prepare: 05 mins
Time to cook: 05 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Vegan (with substitutions), Wheat-free
3 large handfuls of kale
1 tbsp olive oil
1½ tbsp nutritional yeast
½ tsp garlic powder
¼ tsp cumin
¼ tsp chili powder
1/8 tsp cayenne
1 tbsp tahini
¼ tsp sea salt, or to taste
Preheat oven to150ºC/gas mark 2.
Grease two large baking sheets (or line with parchment paper) and set aside.
Carefully remove leaves from the stalk of the kale. You can either pull the leaves or cut away from the stalk.
Rip or cut kale into large pieces, then wash and dry kale in salad spinner. Make sure your kale is dry before the next step.
Place the dry kale leaves in a bowl and drizzle on the olive oil. Massage oil into the kale leaves using your fingertips. Sprinkle on the nutritional yeast, and all of your seasonings and tahini. Massage in with well oiled fingers.
Transfer leaves to baking sheets, arranging in a single layer.
Sprinkle on the rest of the nutritional yeast and a few more dashes of salt if you wish.
Bake kale at 150ºC/gas mark 2 for 7–9 minutes, watching very closely.
Swap baking sheets over (top to bottom and vice versa). All ovens are different, so adjust baking time to desired texture of kale chips.
Allow kale chips to cool on pan for 5 minutes before enjoying.