(Serves 2-4 | GF / RSF)
Ingredients:
- 4 cups kale, torn into bite-sized pieces, stems removed
- 2 heaping tablespoons ghee (about 1 oz / 28 g)
- ½ teaspoon smoked paprika
- ¼ cup nutritional yeast (plus extra for sprinkling)
- 1 teaspoon smoked salt (or regular coarse sea salt)
Method:
- Preheat oven to 425°F (220°C) and line two baking trays with parchment paper.
- Place the torn kale leaves in a large mixing bowl.
- Melt the ghee in a small skillet over medium heat. Stir in the smoked paprika until combined.
- Drizzle the ghee mixture over the kale. Add the nutritional yeast and smoked salt. Toss well to coat all the leaves evenly.
- Spread the kale across the prepared baking trays in a single layer, making sure not to overcrowd.
- Bake for 5–6 minutes, or until lightly golden and crispy. Keep a close eye — they can burn quickly.
- Allow the kale chips to cool for about 5 minutes, then transfer to a serving bowl. Sprinkle extra nutritional yeast and salt if desired.
Recipe by Brooke Kelly