- 2 bunches of kale
- 2 Tbsp. Dr. Bo’s Olive Oil (Extra Virgin)
- 1/2 tsp. cumin
- 1 tsp. lemon zest
- 1 tsp. chili powder
- 1 Tbsp. rice parmesan cheese (casein free) (starch meal)
- 1 Tbsp. Braggs apple cider vinegar, to taste
- 1 Tbsp. nutritional yeast flakes
- Celtic or Himalayan Sea Salt, season to taste
Preheat oven to 300. Remove kale from their stems (try to keep the kale in decent bite-size pieces) and discard any tough center ribs. Wash kale and dry completely. If there is water left on the kale, it won’t crisp up properly.
Put kale into a large bowl, add olive oil, and sprinkle with salt. Toss so all kale is evenly coated with the oil and salt. Divide kale into four bowls.
In the first bowl add the chili powder and cumin, in the second bowl add in lemon zest and almond or rice parmesan cheese, in the third bowl add the vinegar and in the fourth bowl add the nutritional yeast. Toss added ingredients with the kale in each of the 4 bowls.
Line four separate baking sheets (one for each kind of kale chip) with parchment paper; lay each kale mixture in a single layer. Bake chips for approximately 20 minutes, or until tips are browned and kale feels crisp. Serve mixed together or as separate flavors and store in refrigerator for a couple of weeks.