Serves 2
Store kale chips in a ziplock bag in the refrigerator for up to one week.
Organic Ingredients:
1 large bunch kale – stems removed
1/4 cup olive oil
1.5 Tablespoons nutritional yeast powder flakes
1 Tablespoons chlorella powder
1 teaspoon of raw honey (or Agave)
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon of Himalayan pink salt
Preparation:
Whisk all ingredients together except kale. Add in kale leaves and massage mixture into the kale leaves. Lay kale leaves in one layer on a parchment- lined cookie sheet (you will need two cookie sheets). Bake at 350º for 10-12 minutes.
Let cool and enjoy!
