Italian Salt and Vinegar Kale Chips
Makes about 6 servings
1 bunch kale
2 T dairy-free Italian dressing, such as Newman’s Balsamic Vinaigrette
2 T nutritional yeast
Sea salt, for sprinkling
1. Preheat oven to 275F. Line baking sheet(s) with parchment paper, set aside.
2. Wash kale, remove stems, and pat dry. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Place into a bowl and sprinkle with dressing. Toss until well coated.
3. Gently shake off any excess dressing before laying kale pieces in a single layer on the baking sheets. Sprinkle with nutritional yeast and sea salt.
4. Bake until crisp, turning the leaves halfway through, about 20 minutes.
Store in an airtight container.