Crystal Higgins, RD
½ recipe = 136 calories, 20g carbs, 5g fat, 9g protein, 0g sugar, 583mg sodium
1 large bunch kale, leaves ripped off the stem
¼-1/3 cup nutritional yeast
2 Tbsp sun-dried tomatoes packed in olive oil
½ tsp black pepper
¼ tsp salt
1. Pre-heat oven to 425 F.
2. Line a baking sheet with parchment paper.
3. Wash, chop and dry kale leaves in a cloth towel.
4. Massage kale with sun-dried tomatoes/oil and sprinkle with nutritional yeast, salt and pepper à option to add in fresh-squeezed lemon or chili flakes.
5. Bake for about 10 minutes, or until crispy **watch to ensure they don’t go too brown!