Name: Kale Chips with Almond Butter and Miso
Total time: 2 h 15 min
Yield: 6
Ingredients: ½ cup almond butter; ¼ cup warm water; ¼ 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; ¼ teaspoon turmeric; ¼ teaspoon crushed red pepper; 1 ½ pounds curly kale (leaves left whole and stems discarded); Sea 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.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Kale Chips with Almond Butter and Miso

Gallery

Recipe Summary

Ingredients

Directions

Notes

Reviews

All Reviews for Kale Chips with Almond Butter and Miso

Your Profile