1 ½ Tbsp extra-virgin olive oil, plus more for greasing
1 garlic clove, chopped
1 Tbsp white miso
2 tsp fresh oregano, chopped
2 tsp fresh thyme, chopped
1 tsp cider vinegar
1 tsp tamari
¼ tsp ground turmeric
⅛ to ¼ tsp crushed red pepper
1 bunch green or red curly kale, washed
Salt, to taste
Instructions
Preheat the oven to 300°F. Lightly grease two sheet trays and set aside.
Place all of the ingredients except the kale and salt into a blender or food processor. Purée until smooth.
Shake any excess water off of the kale. Strip the leaves off the main stem. Discard the stems and tear the leaves into large bite-sized pieces. Place the leaves into a large mixing bowl and drizzle the almond butter mixture on top. Using your hands or tongs, mix the kale to evenly coat all of the pieces with the almond butter mixture.
Spread the kale pieces evenly on the two sheet trays and lightly sprinkle with salt. Place it in the oven and bake for about 15 minutes. Remove the pans from the oven and lightly toss the kale pieces. Return the pans to the oven and bake for an additional 5-10 minutes or until all the pieces are crispy.
Remove from the oven and let cool, then carefully lift the kale chips off the baking sheets and serve.
Notes
Recipe adapted from one originally published in Food & Wine magazine in March 2012.
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