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Community Recipe
from [psfreeman]
Kale Chips with Almond Butter and Miso

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
  • Prep time: 35 Minutes
  • Cook time: 1 Hour, 40 Minutes


  • 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


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. 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.

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Kale Chips with Almond Butter and Miso Recipe