"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
1/2 cup almond butter
1/4 cup warm water
1/4 cup chopped onion
3 tablespoons extra-virgin olive oil, plus more for greasing
2 garlic cloves, chopped
1 tablespoon white miso
1 tablespoon nutritional yeast, (see Note)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 teaspoons cider vinegar
2 teaspoons tamari
1/4 teaspoon turmeric
1/4 teaspoon crushed red pepper
1 1/2 pounds curly kale, leaves left whole and stems discarded
How to Make It
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.
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.
Nutritional yeast is available at health food stores.
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