Baby Kale Chip Recipe
5 ounces baby kale leaves
1 Tbsp olive oil
1/8 cup raw cashews
1 Tbsp sunflower seeds
2-3 Tbsp nutritional yeast
1/8 tsp each salt + black pepper
1/2 tsp garlic powder
pinch of cayenne pepper (optional)
Preheat oven to 300 degrees F (148 C).
Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
Add the remaining ingredients to a food processor and blend/pulse into a fine meal.
Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it's thoroughly coated.
Put the kale onto large baking sheets and spread into an even layer, making sure the pieces aren't overlapping to ensure crispiness.
Bake for 15 minutes. Then remove from oven and toss/flip kale to ensure even baking.
Bake for 5-10 minutes more, or until chips are crispy and golden brown. Watch carefully to ensure they don't burn. Let cool slightly before enjoying.
**** bolded ingredients are part of this weeks food box!