I have seen kale chips made a bunch of different ways, so I decided to combine my favorite elements and create my own version. Wow, they turned out incredibly delicious! If you have a dehydrator that is wonderful because it locks in all of the nutrients and you can use this recipe and dehydrate them for about 5 hours. I don’t have the luxury of owning one yet, so I set my oven for 200 degrees to help seal in the nutrients with a lower temperature and baked them a little longer * Favorite song to listen to while making these * Natasha Bedingfield’s “Neon Lights” on repeat. The bright colors of this recipe, the taste, and this song can definitely turn any frown upside down. Cheers *


2 bunches of green kale

Little less than 1/4 C Olive Oil

1/4 Tsp plus a extra Sea Salt

1/2 C Almond Meal

1/2 C Nutritional Yeast

* Almond meal can be found at Whole Foods and other health food stores, or just grind up some almonds in a food processor

* Nutritional yeast can also be found at Whole Foods and other health food stores. It is rich in B vitamins, protein, and fiber and tastes like parmesan cheese. Delicious *

Here We Go!

1. De- stem kale by cutting out entire center core & tear into medium size pieces

2. Place in colander and wash. Squish out extra liquid ~ kale can handle it, it’s pretty spongy and durable

3. Mix in olive oil and sea salt ~ squish to coat each piece. Add a couple more pinches of sea salt to get any missing pieces after mixing around

4. Add in nutritional yeast and almond meal ~ squish and coat each piece

5. Lay out on two medium or large baking sheets ~ the olive oil on the kale keeps it from sticking to the pan

6. Bake for 1 hour and 20 minutes at 200 degrees, unless you’re in a hurry ~ you can up the temperature and time. Bake until each piece is crispy, just not too crazy crispy : )

Voila! Enjoy & the have yourself a wonderful day