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Author Notes: I made this for movie night at my friend's house once; her son, Eli, pretty much cornered the bowl of them for the evening. At age eleven, Eli impressed me with his enthusiasm for leafy greens, so it only seemed right that the chips be named for him.
Oh, and the chips are mighty addictive; I usually make a double batch and try to make sure Eli shares. —vvvanessa
Makes a great movie snack for 2
- 1 bunch dinosaur or lacinato kale (collard greens work well, too)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons nutritional yeast
- kosher salt
- Preheat oven to 325ºF.
- Wash and dry kale well. Cut out the ribs and separate each leaf into two halves.
- Toss the leaves with olive oil, the nutritional yeast, and a conservative sprinkle of salt, coating them evenly.
- Lay the leaves on a rimmed baking sheet in a single layer (you'll likely need 2 sheets). Bake for 20-30 minutes, rotating the pan(s) and using tongs to turn the leaves over periodically.
- When the chips are ready, they should be notably shrunken down with the extraneous moisture evaporated away. They should not look completely dried out and chip-looking, though; they will get more chip-like as they cool.
- Remove them from the oven and allow them to cool. Break them into smaller pieces and serve.
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Greens
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