1 large bunch kale
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp sea salt
1/4 tsp pepper
1/8 tsp cayenne
1/4 cup avocado oil
1/4 cup nutritional yeast
Additional salt if desired
Preheat oven to 350F. Trim kale from hard stems and cut or tear into 2 inch pieces. Wash and dry thoroughly (I suggest a salad spinner).
In a small bowl, combine chili powder, garlic powder, cumin, sea salt, pepper, and cayenne.
In a large bowl, toss kale with avocado oil. Sprinkle with spice mixture and nutritional yeast. Toss well to combine. Don't be afraid to press kale up against sides of bowl to make the spices and yeast adhere.
Spread in a single layer on one or two baking sheets (you can line them with parchment, but I find the kale gets crispier if I just do it right on the pan). Make sure kale pieces aren't too clumped together so that they crisp up properly. (you may need to work in batches).
Bake 10 minutes and then turn off oven and let stay inside until crisp, another 2 to 5 minutes. Remove and let cool, and repeat with any remaining kale. Add more salt if desired.
Serves 4. Each serving has 7.68 g of carbs and 2.24 g of fiber.