Kale Chips – Tangy Sunflower, Parmesan and Spicy Cashew

It took me a while to figure out the best temperature, amount of oil and dressing as well as the length of time to get the perfect crunch on these babies, but I seem to have basically gotten the hang of it now. As usual my recipes come out a bit differently each time I make them. The latest version, which I am munching on right now, is a bit mustard-y and there isn’t quite enough salt and oil, but they are still crunchy after about 5 days in a jar, so that is a good sign.

They are very quick and simple to make with whatever you have on hand!