Great Eastern Sun Print

Miso Kale Chips

Miso Kale Chips with Miso Master Mellow White Miso

Try Miso Kale Chips for a delicious new idea for healthy snacking!





  • 1/2 cup almond butter
  • 1/4 cup warm water
  • 1/4 cup onion, chopped
  • 34 Tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 Tbsp Miso Master Organic Mellow White Miso 
  • 1 Tbsp nutritional yeast
  • 1 Tbsp chopped fresh oregano
  • 1 Tbsp chopped fresh thyme
  • 2 tsp cider vinegar
  • 2 tsp Miso Master Organic Miso Tamari 
  • 1/4 tsp turmeric
  • 1/4 tsp crushed red pepper
  • 1 and 1/2 pounds curly kale leaves, stem discarded
  • to taste sea salt



  1. Preheat the oven to 200 degrees and position racks evenly spaced apart. Puree all the ingredients except the kale and salt. Break kale leaves into potatoe chip sizes.
  2. Grease baking sheets with olive oil and divide the kale leaves among them. Drizzle the pureed mixture over the kale and rub each leaf to season evenly. 
  3. Arrange the kale on the sheets and season with salt. Bake for 1 hour and 40 minutes, until crisp.  Let cool, lift with a spatula, and serve to rave reviews!

From the February 2013 issue of Food & Wine magazine

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