Name: Kale Chips with Almond Butter and Miso
Yield: 6
Ingredients: 1/2 c. almond butter -; 1/4 c. warm water -; 1/4 c. 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 -

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Ingredients for - Kale Chips with Almond Butter and Miso

1. 1/2 c. almond butter -

2. 1/4 c. warm water -

3. 1/4 c. chopped onion -

4. 3 tbsp. extra-virgin olive oil -

5. 2 clove garlic -

6. 1 tbsp. white miso -

7. 1 tbsp. nutritional yeast (see Note) -

8. 1 tbsp. chopped fresh oregano -

9. 1 tbsp. chopped fresh thyme -

10. 2 tsp. cider vinegar -

11. 2 tsp. tamari -

12. 1/4 tsp. turmeric -

13. 1/4 tsp. crushed red pepper -

14. 1 1/2 lb. curly kale -

15. Sea salt -

How to cook deliciously - Kale Chips with Almond Butter and Miso

1. Stage

Preheat 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. Stage

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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.