Kale Chips Update

I recently have been using a new recipe for kale chips that works better than my old one.  I have adapted it somewhat here, but the key is that it bakes at a lower temperature so they crisp before they burn and they cook more evenly.  It also has a bit of heartiness from a lovely sprinkling of ground cashews and the tartness of lemon.  Z and I like the nutritional yeast, but C prefers it without.

1 large bunch of kale, washed and dried

3 Tbs extra virgin olive oil

1/2 tsp kosher salt
juice from half a lemon
1/8 tsp cayenne pepper, optional

1/3 cup cashews

1 Tbs nutritional yeast, optional

Preheat oven to 200 degrees.  In a large mixing bowl, mix the olive oil, salt, lemon, and cayenne and set aside. Rip the tough stalks off the kale and rip the rest of the kale into pieces. Remember they will shrink a bit in the oven so bigger is typically better. Grind the cashews with the optional nutritional yeast in a food processor or blender or coffee grinder. You want them to be powdery/crumbly, not cashew butter.

Toss the kale in the dressing so that each piece is coated and sprinkle the cashew mixture on the kale, tossing lightly to make sure each piece gets some.  Lay the kale out in a single layer on 2 large baking sheets. Put the cookie sheets in the oven using both racks and set timer for 30 minutes. Every 30 minutes rotate the cookie sheets up/down, back/forth for more even cooking.  After an hour start sampling. They are done when they are crispy, not soggy. This tends to take about 90 minutes for all of them, but I will pull some kale chips off earlier and give other chips more time. Store in an airtight container.