Twitter icon
Facebook icon
Google+ icon
Pinterest icon
RSS icon
YouTube icon

Asian kale chips

Asian kale chips

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

Step 1 - Wash kale and spin dry
Step 2 - Add Ingredients to food processor and blend until smooth
Step 3 - In a large bowl, pour mixture over kale
Step 4 - Toss kale with rubber spatula until evenly coated
Step 5 - Place kale on dehydrator trays
Asian kale chips finished - enjoy!

Comments

Submitted by Vicki (not verified) on
AWESOME recipe. Can't stop eating them!

Submitted by Vicki (not verified) on
AWESOME recipe. Can't stop eating them!

Add new comment

By submitting this form, you accept the Mollom privacy policy.