Sriracha with Garlic Kale Chips

Ingredients

• 2 bunches curly kale leaves,
• 4 tbsp nutritional yeast
• 2 tbsp dried Sriracha
• 1/2 tsp garlic powder
• 1 tsp sugar
• 3 tsp kosher salt
• 4 tbsp olive oil

Instructions

1. Separate the kale leaves from the stems by hand-tearing them into chip-sized pieces. Wash the leaves thoroughly and dry them using a clean towel.
2. In a mixing bowl, toss together the sriracha seasoning, garlic, sugar, yeast, and kosher salt.
3. In another sizable bowl, coat the chip-sized leaves with olive oil. Then, add the seasoning mix to the bowl of kale leaves. Mix together to coat well.
4. Spread out the coated kale leaves on the dehydrator trays, arranging in a single layer. Avoid overlapping.
5. Turn the dehydrator on and set the temperature to 115°F (46°C).
6. Dehydrate for about 5 hours or until crispy.
7. Allow to cool and store in airtight containers.