Kale Chips with Almond Butter and Miso

Name: Kale Chips with Almond Butter and Miso
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters almond butter; 2 teaspoons cider vinegar; 0 teaspoons crushed red pepper; 1 Tbsp chopped fresh thyme; 2 garlic cloves, chopped; 680 grams curly kale, leaves left whole and stems discarded; 1 Tbsp nutritional yeast, (see Note); 3 Tbsps extra-virgin olive oil, plus more for greasing; 59 milliliters chopped onion; 1 Tbsp chopped fresh oregano; 6 servings Sea salt; 2 teaspoons tamari; 0 teaspoons turmeric; 59 milliliters warm water; 1 Tbsp white miso

Kale Chips with Almond Butter and Miso might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegan recipe has 265 calories, 11g of protein, and 20g of fat per serving. Head to the store and pick up curly kale, miso, oregano, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 15 minutes.

Instructions

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.

Ingredients you will need

Kale

Salt

Equipment you will use

Food Processor

Blender

Oven

Grease 3 large rimmed baking sheets with olive oil and divide the kale leaves among them.

Ingredients you will need

Olive Oil

Kale

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Almonds