Cheesy Miso Kale Chips

Ingredients:

  • 1 small bunch of kale, washed

  • 1 Tbsp garlic-infused miso (20ml). White/shiro miso is also fine to use.

  • 4 Tbsp hulled tahini (80ml)

  • 4 Tbsp water (80ml)

  • 1/3 cup nutritional yeast

Instructions:

  • Preheat the oven to 50 degrees Celsius (120 F) and line two baking trays with baking paper

  • Wash the kale then cut the leaves away from the thick stems, leaving you with two leaves per stem. I then cut bigger leaves in half again but left the smaller ones as is. The stems can go into the compost

  • Mix the garlic-infused miso (or white/Shiro miso), tahini, water, and nutritional yeast into a slightly runny paste

  • Rub the paste all over the kale leaves and put them on the lined baking sheets in a single row, not overlapping each other

  • Bake for 60 minutes (see notes below), turn the chips over, and bake for another 15 minutes. Allow cooling slightly before digging in!

Notes:

  • The cooking time is going to vary greatly depending on how thick your layer of paste is. I would check at 30 minutes and flip them if they’re starting to feel crisp. Continue to check every 10 minutes thereafter. You want the paste to be dry and the chips to be crisp.

  • If you have any paste left over you can keep it in the fridge and use it to make more kale chips within the week. You might just want to add a little more water to it before re-using it as it can thicken up when chilled.