Kale Chips: Eat Your Greens & Love Them!

Baked Kale Chips

1/2 teaspoon pink himalayan salt (or good sea salt)1/4 teaspoon paprika2 teaspoons nutritional yeast flakes (for protein, savory cheese-like flavor, and Vitamin B12)1/4 teaspoon granulated garlic1 bunch lacinato kale, torn into shreds1 to 2 tablespoons extra-virgin olive oil1/2 teaspoon apple cider vinegar

Directions

Preheat the oven to 350°. Line a baking sheet with a silicon baking sheet.Combine the salt, paprika, and nutritional yeast flakes in a small bowl.Rinse the kale leaves, then put them in a salad spinner and spin until the greens are like astronauts spinning in a testing laboratory. Take it out and dry it even more with a clean kitchen towel or paper towels so NO water remains.Put the kale in a big mixing or salad bowl. Drizzle 1 tablespoon of olive oil and the apple cider vinegar. Massage the oil into the leaves. You might need more. You want the leaves to be glistening, but not dripping with oil. Trust yourself.Lay the kale pieces in an even layer onto the sheet tray and slide it into the oven. Bake until the leaves are crisp to the touch but still a dark green. (When they turn brown, they turn bitter.) Check at the 12-minute mark, to be sure.Remove them from the oven. Sprinkle with the salt mixture. Eat warm and enjoy! They'll go FAST!