Cheesy kale chips recipe
Ingredients
• 1 small bunch kale, washed, dried and stem cut out
• 1 Tbsp miso
• 4 Tbsp hulled tahini + 4 Tbsp water
• 1/3 cup nutritional yeast
Method
- Preheat oven to 50C and line two baking trays with
baking paper - Cut very long kale leaves in half across the middle
- Mix miso, tahini, water and nutritional yeast into a
slightly runny paste then rub all over the kale - Place kale on lined baking sheets in a single row with no
overlap. Bake for 40 mins, turn the chips over and bake
for another 15 mins. You want the paste to be dry and
chips to be crisp so bake a little longer if needed. - Allow to cool then dig in!
Note
Serves 2-4
Thank you to Gabby Campbell from The Tolerant Table for this delicious recipe.
