• 4 – 6 C kale leaves torn into 2-3 inch pieces
• 2 T olive oil
• 1 t each white & black sesame seeds
• Greek seasoning or sea salt & fresh pepper

Preheat oven to 400°F (convection setting preferred). Mix kale with all ingredients. Spread the kale in a single layer on a parchment lined baking sheet. Bake 12-20 minutes, checking every 5 minutes or so until kale is crispy. That might mean pulling out leaves as they are done. They are delicious with or without the yeast sprinkles.

NUTRITIONAL YEAST SPRINKLES

• 2 T nutritional yeast
• 1 T olive or avocado oil
• 4 drops Worcestershire sauce
• 1/4 t dry oregano
• dash cayenne

Mix all together with a fork until the mixture forms crumbs. Sprinkle over warm kale chips.

CRUCIFEROUS SLAW

• 3 C diced kale (think smaller pieces for a tender bite)
• 1 C diced red cabbage
• 1/2 C grated carrot
• 1/4 C minced parsley
• 2 T each pumpkin, hemp & sunflower seeds
• 1/2 C fresh blueberries

DIJON GARLIC SPLASH

• 3 T olive oil (I used the very best – which has a kick to it)
• 2 t Dijon mustard – the real thing from Dijon, France
• 2 t Braggs vinegar
• 1 clove very finely minced garlic
• 1 t honey (taste the dressing before you add)
• Sea salt & fresh black pepper

In a small bowl mix the splash. In a larger bowl add slaw ingredients, and toss with the splash. Serve at room temperature. Top with blueberries to serve. (Sans blueberries, I like this as a sandwich relish too.)