These can be made at home in your oven. The almond butter adds protein and good fat to the already incredibly nutritious kale. Miso is full of easy to digest fermented soy protein Kale has folate which research says will boost your mood.
Check out the video below
Kale Chips with Almond Butter and Miso
Gluten Free, Paleo, Vegan
4-6 serving PRINT RECIPE
½ cup almond butter
¼ cup warm water
¼ cup chopped onion
3 Tb extra virgin olive oil
2 cloves garlic chopped
1 Tb white or yellow miso
1Tb nutritional yeast
1 Tb oregano
1 Tb thyme
2 tsp apple cider vinegar
2 tsp tamari
1/4 tsp turmeric
¼ tsp crushed red pepper
1 ½ lbs curly kale, leaves dried, stems removed and torn into 2” medium size pieces, stems discarded
Celtic Sea Salt
- Preheat oven to 200 degrees
- 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
- Place kale in a bowl. 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 40 minutes or until the leaves are crisp
- Turn the pans a few times so they all cook evenly. Check at about 1 1/2 hours to see if they are done
- Let them cool and use a spatula to carefully lift the kale chips off of the baking sheets.
- Serve or store in an aright container or plastic bag.