Preheat oven to 275 F.
Remove stems from kale. Tear into 3 to 4 pieces per leaf and place in a large mixing bowl. Add the oil and gently massage it into the kale. Toss with nutritional yeast, garlic powder, salt, and lemon juice, massaging the ingredients into the kale leaves by hand. Lay on a single layer onto two large baking sheets, ensuring that none of the kale is overlapping. This allows for an even bake. Bake for 20 minutes, stirring and flipping every 5 minutes as the kale on the outside edges will cook faster.
Cook until kale is dark green and crispy. Remove from the oven and let it sit 5-10 minutes before serving. It will continue to crisp as it cools.
Serve immediately as a healthy snack or let cool completely before storing in an airtight container at room temperature for 2-3 days.
Serving and Storing - Let the kale cool 5-10 minutes. Kale will continue to crisp on the baking sheet. Store uneaten kale chips in an airtight container at room temperature for 2-3 days. Before storing, let them cool completely.
- De-stemmed the kale completely and tear it into large pieces (about 4 inches long) as it will shrink in the oven.
- Use your hands to massage the seasonings into the kale so that it absorbs into the kale.
- Spread kale onto two baking sheets in a single layer. Overlapping kale will not bake evenly.
- Stir every 5 minutes, flipping and mixing, so that all the kale is evenly baked.
Calories: 93kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 251mg | Potassium: 214mg | Vitamin A: 3245IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 0.6mg