Kale Chips with Almond Butter and Miso

"Natural Curiosity at Home" by Lila Byock. Dishes from chef Sera Pelle of L.A.'s Natural Curiosities. Pelle makes these using a dehydrator, but the oven method works just as well. Recipe published in Food & Wine: March 2012.

Yield: 6 servings
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Ingredients

  • 1/2 cup(s) almond butter
  • 1/4 cup(s) warm water
  • 1/4 cup(s) chopped onion
  • 3 tablespoon(s) extra-virgin olive oil, plus more for greasing
  • 2 garlic cloves, chopped
  • 1 tablespoon(s) white miso
  • 1 tablespoon(s) nutritional yeast
  • 1 tablespoon(s) chopped fresh oregano
  • 1 tablespoon(s) chopped fresh thyme
  • 2 teaspoon(s) cider vinegar
  • 2 teaspoon(s) tamari
  • 1/4 teaspoon(s) turmeric
  • 1/4 teaspoon(s) crushed red pepper
  • 1 1/2 pound(s) curly kale, leaves left whole and stems discarded
  • Sea salt

Preparation

  1. 1. 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.
  2. 2. 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.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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