Spanish Needles Cheezy Chips

Pre-heat oven to 300 degrees F.

Chop Spiny Amaranth greens and place in a mixing bowl.

Drizzle oil on the greens, mixing them until all are lightly coated.

Add walnuts, sunflower seeds, 3 tablespoons nutritional yeast, garlic powder, salt, and cayenne to blender or food processor. Pulse, pausing occasionally to scrape sides. Continue until mixture is a consistent texture.

Add nutty mixture to the Spiny Amaranth greens and toss by hand to evenly cover.

Line a baking sheet with parchment paper and spread greens across in an even layer, with minimal overlap. Use a second baking sheet if needed.

Sprinkle an additional 1 tablespoon of nutritional yeast overtop for additional flavor.

Bake for 15-20 minutes. Remove, flip, and toss greens for even baking.

Bake for an additional 10 minutes, or until chips are brown and crispy.

Once completely cooled, store in an airtight container and consume within 3 days for crisp texture.