Kale Chips with Almond Butter and Miso

Published: Feb 16, 2012

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Yields:

6

Cook Time:

35 mins

Total Time:

2 hrs 15 mins

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"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.

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Ingredients

1/2 cup almond butter
1/4 cup warm water
1/4 cup chopped onion
3 Tbsp. extra-virgin olive oil
2 clove garlic
1 Tbsp. white miso
1 Tbsp. nutritional yeast (see Note)
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh thyme
2 tsp. cider vinegar
2 tsp. tamari
1/4 tsp. turmeric
1/4 tsp. crushed red pepper
1 1/2 lb. curly kale
Sea salt

Directions

1. Step 1Preheat the oven to 200 degrees F and position 3 racks spaced evenly apart. In a blender or food processor, puree all of the ingredients except the kale and salt.
2. Step 2Grease 3 large rimmed baking sheets with olive oil and divide the kale leaves among them. Drizzle the almond-butter mixture over the kale and rub each leaf to season evenly. Arrange the kale on the sheets in an even layer and season with salt. Bake for about 1 hour and 40 minutes, until the leaves are crisp. Switch the pans a few times during baking and rearrange to help them cook evenly. Let cool, then carefully lift the kale chips off the baking sheets with a spatula and serve.
  
  Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.