Kale chips with nutritional yeast

Ingredients

For 1 serving

• Tuscan kale120 g
• Nutritional yeast10 g
• Extra virgin olive oil1 teaspoon
• Paprika1 pinch
• Saltto taste

In season: October – March

Method

1. Heat the oven to 150 °C (conventional) and line a baking tray with baking paper.
2. Wash the cavolo nero, strip out the tough central rib and tear the leaves into 4–5 cm pieces; dry them very well with a tea towel, because if they stay damp they steam instead of crisping.
3. In a bowl massage the leaves with the oil, nutritional yeast, paprika and a pinch of salt until they are all lightly coated.
4. Spread them on the tray in a single layer, without overlapping, and bake for 15–18 minutes, until crisp and dry but still green; if the edges darken, take them out at once.
5. Leave them to cool on the tray for a few minutes; they crisp up further.