This one of the more flavorful kale chip recipes we've tried. Our kids even "sort of" like it. The miso and nutritional yeast give the kale a special tang that will remind you of parmesan cheese. Make sure you take care that the kale is coated evenly!
Ingredients:
- 1 bunch Curly Kale
- 1/4 cup Almond Butter
- 1/8 cup Onion
- 2 tablespoons Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 1/2 tablespoons Miso Paste
- 1/2 tablespoon Nutritional Yeast
- 1 tablespoon Thyme
- 1 teaspoons Apple Cider Vinegar
- 1 teaspoons Mirin
- 1/8 teaspoon Tumeric
Directions:
- Wash kale and spin (or pat) dry
- Tear leaves into pieces (removing stem), and place in a large bowl
- Add rest of the ingredients to food processor and blend until smooth
- Pour blended mixture over kale
- Toss kale with rubber spatula until evenly coated (make sure it's even)
- Place kale on dehydrator trays
Dehydrate at 135° for 2-4 hours, or at 115° F (for raw foods) for 3-6 hours (or until crispy)
Adapted recipe from Janie's Kitchen
Comments
Asian Kale Chips
Asian Kale Chips
Wow, what an awesome recipe!
Thank you for sharing the
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