By Rissa Miller, Senior Editor Vegetarian Journal

Like most people, I fell in love with store-bought kale chips. They’re crunchy, leafy, garlicky, and so good. But they’re also really pricey for a small bag or box. So, why not make your own? Kale chips are surprisingly easy to put together and once you give it a try, you’re going to want to make them all the time! This is a super anytime snack, great for lunch, TV time, or as a green leafy side for sandwiches and veggie burgers. They work best in a dehydrator, but if you don’t have one, no worries. Any oven will do the job just fine. This recipe will work with all kinds of kale, but if you crave those crisp ruffles of the store-bought kind, you’ll want to shop for curly kale.

Homemade Kale Chips
(Makes 8 portions)

2 large bunches kale, washed, stemmed and shredded (about 10 cups)
1 lemon, juiced
1/4 cup olive oil or grape seed oil
1 Tablespoon low-sodium soy sauce
1 Tablespoon apple cider vinegar
2 Tablespoons smoked paprika
1 teaspoon cayenne pepper (or to taste)
1-1/2 cups nutritional yeast

Add all ingredients to a large mixing bowl and massage together by hand. When ready, the kale will be well coated and the leaves will be tender.

To use a dehydrator, arrange on dehydrator tray as desired. Big clumps make large crunchy chips or; spread out completely for small chips. Dehydrate on high for about one hour (145 degrees) and turn to low (about 105 degrees) for 10-12 hours.

To use an oven, preheat to the lowest possible heat your oven offers. Most are around 200-250 degrees. Place cookie cooling racks on baking sheets and drape kale over racks, so air circulates around them. Bake about 4 to 6 hours on lowest heat, until kale chips are crisp and crackly.

Allow to cool slightly before eating and store in air-tight container.

Cook’s Note: Save time by buying pre-washed and chopped kale in a bag.