Kale Chips with Almond Butter and Miso |
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Prep Time: 35 Minutes Cook Time: 100 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Ingredients:
1/2 cup(s) almond butter |
1/4 cup(s) warm water |
1/4 cup(s) chopped onion |
3 tablespoon(s) extra-virgin olive oil, plus more for greasing |
2 garlic cloves, chopped |
1 tablespoon(s) white miso |
1 tablespoon(s) nutritional yeast |
1 tablespoon(s) chopped fresh oregano |
1 tablespoon(s) chopped fresh thyme |
2 teaspoon(s) cider vinegar |
2 teaspoon(s) tamari |
1/4 teaspoon(s) turmeric |
1/4 teaspoon(s) crushed red pepper |
1 1/2 pound(s) curly kale, leaves left whole and stems discarded |
sea salt |
Directions:
1. Preheat the oven to 200° and position 3 racks spaced evenly apart. In a blender or food processor, puree all of the ingredients except the kale and salt.
2. Grease 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.
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