Tuscan Kale Chips
by Grace Galanti
1 bunch Tuscan kale
2 tbs smoked pepper infused olive oil
1 clove pressed garlic
1/3 cup nutritional yeast
Seasoning blend (2 tsp salt, 1 tsp dried oregano, 1 tsp dried thyme)
Preheat oven to 300 degrees. Stem, wash, and thoroughly dry kale. Massage gently until coated with infused olive oil and garlic. Then sprinkle with nutritional yeast and seasoning of choice. Lay out kale on two cookie sheets lined with parchment paper. Bake for 15 minutes until kale shrinks and starts to crunch up, but is not losing its green color. Turn off oven and let kale crisp as it cools.