Miso Kale Chips

....the "don't feel bad about it chip"

Another use for that yummy miso in the fridge; KALE CHIPS. The “don’t feel too bad about it” chip, which is great for me, because (if you haven’t noticed) CRUNCH is kinda my culinary spirit animal. My teenager eats these in one sitting, so currently this recipe is on high rotation in my house.

2 bunch kale (stems removed)

4 Tbsp miso

1/2 cup cashews

1 Tbsp nutritional yeast

3 Tbsp mirin

Pre heat oven to 375

Combine all ingredients (except kale) in high speed blender, add water to get to a thick gravy texture

Remove leaves from ribs with a knife

Place kale leaves in a bowl and massage with hands

Add miso sauce and cover each leave

Lay leaves on sheet pan over parchment paper with plenty of room around each one

Turn when they start to look crisp