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Kale Chips with Almond Butter and Miso

“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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  • Total Time:
  • Servings: 6

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  • 1/2 cup almond butter

  • 1/4 cup warm water

  • 1/4 cup chopped onion

  • 3 tablespoons extra-virgin olive oil, plus more for greasing

  • 2 garlic cloves, chopped

  • 1 tablespoon white miso

  • 1 tablespoon nutritional yeast (see Note)

  • 1 tablespoon chopped fresh oregano

  • 1 tablespoon chopped fresh thyme

  • 2 teaspoons cider vinegar

  • 2 teaspoons tamari

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon crushed red pepper

  • 1 1/2 pounds curly kale, leaves left whole and stems discarded

  • Sea salt


  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.


Nutritional yeast is available at health food stores.

Photo © Paul Costello Published March 2012

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