Kale Chips With Almond Butter And Miso

• 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
• Sea salt

1. Preheat the oven to 200u0b0 and position 3 racks spaced evenly apart. In a blender or food processor, puree all of the ingredients except the kale and salt.
2. 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.

almond butter, warm water, onion, extravirgin olive oil, garlic, white miso, nutritional yeast, fresh oregano, thyme, cider vinegar, tamari, turmeric, red pepper, curly kale, salt

Taken from www.myrecipes.com/recipe/kale-chips-almond-butter (may not work)