© Paul Costello
- 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
- 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.
- 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.