1-2 bunches of curly or dino kale
For one bunch use the following measurements, for 2 bunched double the recipe.
5-6 tablespoons virgin olive oil
4-5 tablespoons gluten free tamari, depending how salty tasting you like them
Nutritional yeast, I just pour on top and mix with tongs until leaves are coated. It’s your choice how cheesy you like them. I like them cheesy.
Sprinkle in seasonings of choice, example; cumin, curry, pizza seasoning, or none if you prefer, it’s good just with the nutritional yeast.
Remove stem from kale and place in a bowl. Try to obtain large pieces as the kale shrinks in the dehydrator.
Pour the olive oil on top and mix with tongs until leaves are coated. Add the tamari and mix again. Lastly, add nutritional yeast and any seasonings you choose, and mix again. Nutritional yeast get thick when damp, so make sure to scrape sides of the bowl to incorporate.
Place on mesh screen of dehydrator tray and spread out somewhat. One bunch of kale will usually make 3 trays. Dehydrate 3 or more hours at 105–110 degrees until crispy like a potato chip.
You can see my demonstration on Youtube for EASY CHEEZY KALE CHIPS.