Ingredients
4 bunches kale
1 small onion
1 carrot
1 celery
½ cup nutritional yeast
1 Tbs olive oil
½ t. salt
Directions
1. Wash and dry the kale.
2. Cut large leaves in half, but keep them in big pieces then put in a large large bowl.
3. In blender/ bullet or VitaMix, puree onion, carrot, celery, and salt.
4. Toss the pureed veggies over the kale, spreading them evenly on each piece.
5. Sprinkle the nutritional yeast over the kale and toss again.
6. Lay out the kale flat on the cookie sheet, lined with parchment paper, or dehydrator tray, making sure not to overlap the pieces. Use as many cookie sheets or trays as you need.
7. Bake in a 125 degree oven until crispy (approx. 45 min) or in a dehydrator at 100 degrees for 2 hrs.
*I usually try one first, and adjust the salt to my taste.
- 4 bunches kale
- 1 small onion
- 1 carrot
- 1 celery
- ½ cup nutritional yeast
- 1 Tbsp olive oil
- ½ tsp salt
- Wash and dry the kale.
- Cut large leaves in half, but keep them in big pieces. Put them in a large bowl.
- In blender/ bullet or VitaMix, puree onion, carrot, celery, and salt.
- Toss the pureed veggies over the kale, spreading them evenly on each piece.
- Sprinkle the nutritional yeast over the kale and toss again.
- Lay out the kale flat on a cookie sheet, lined with parchment paper, or dehydrator tray, making sure not to overlap the pieces. Use as many cookie sheets or trays as you need.
- Bake in a 125 degree oven until crispy (approx. 45 min) or in a dehydrator at 100 degrees for 2 hrs.
- *I usually try one first, and adjust the salt to my taste.
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