Chips di cavolo nero al forno con Nooch

Directions

1. Begin by preping the kale.
2. First, wash the kale thoroughly in cold water.
3. Make sure you clean out all the residual dirt caught in the leaves.
4. Then rinse under running water.
5. Pat the kale leaves dry as much as possible with a clean kitchen towel. It's important that the leaves be as dry as possible in order to attain that crispy crunchy kale chip texture. (no one wants a sad, limp, soggy chip!).
6. Remove the leaves from the stems. You can pull the leaves off the stems starting from the bottom.
7. Depending on the size of chips you want, you can also tear the leaves into smaller bite-size pieces.
8. Preparing the spice mix - add all spices into a bowl
9. Mix in with the olive oil and whisk well.
10. Don’t forget the nutritional yeast! Adding it will contribute a delicious nutty, cheesy flavour
11. Pour the spice mix over the kale leaves in a large bowl
12. Massage the oil and spice mix into the kale leaves with your fingers
13. Make sure all leaves are fully coated with the olive oil and spice mix.
14. Lay the kale in a single layer on a baking tray lined with a baking or silicone sheet.
15. Make sure not to crowd the leaves up next to each other, so they can cook evenly.
16. Bake the kale in the oven at 100ºC for 30 minutes. Avoid using the oven fan as this could blow the kale leaves off the baking sheet!
17. Toss/turn carefully midway, so the leaves are evenly cooked.
18. Keep an eye on them as they can burn easily!
19. Bake until the edges start turning slightly brown.
20. Alternatively, you could use a dehydrator to get dehydrated kale chips however, this will take much longer. (at 50ºC for 4 hours).