Shamrock Chips! aka Cheezy Kale Chips

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   You will also need: 1.

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   A food dehydrator, or oven on very, very low setting (a dehydrator with temperature control recommended).

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   2.

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   Patience, about 8-10 hours worth.

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   Remove kale leaves from stem, leaving them in large chip-size pieces; discard stems or save for smoothies/juicing.

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   Wash in cold water and drain (its okay to leave them a little bit wet; they dont have to be perfectly dry).

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   In a large bowl, add in nutritional yeast and water, plus pink Himalayan salt (or salt of choice); mix together until its a sauce consistency.

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   If you want to make them plain, skip the nutritional yeast.

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   Toss kale leaves around in nutritional yeast sauce, making sure to coat them well.

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    Add them to your dehydrator trays lined with nonstick liners such as nonstick dehydrator sheets or nonstick foil or parchment paper.

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    If using the oven method, add to baking sheets lined with similar nonstick liners.

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    Lightly sprinkle more salt to taste over the kale once its on a tray.

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    Place trays inside dehydrator set to 95 degrees F; dehydrate for 8-10 hours or until chips are crispy.

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    If using the oven (which I havent done successfully), set to 170 degrees F with the oven door open; bake until chips are crispy.

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    I dont particularly like this method because oven temperatures vary greatly and the last time I tried, the kale pretty much turned to dust.

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    Store chips in an airtight container in a cool location to avoid moisture in air rehydrating them.

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    Or 1 greedy one.

* Per serving · 4 servings · Values may vary.