Home-made Kale Chips

Ingredients:

• 1 cup white gluten-free miso paste 
• 2 cloves garlic, (minced)
• ½ tsp unrefined sea salt
• 1 cup nutritional yeast
• 2 tbs extra virgin olive oil
• 2 tbs dulse granules
• 3 bunches curly kale, (trimmed off stems and torn into bite-sized pieces)

Directions:

1. Combine miso, garlic, salt, nutritional yeast, oil and dulse into a food processor, and process until it forms a smooth paste.
2. Working in batches, place kale into a large mixing bowl. 
3. Massage kale with the seasoned miso paste so that the paste adheres to the kale leaves. 
4. Layer the kale onto a lined food dehydrator tray and dehydrate at 125 F until crispy – about 12 hours.

Vegan/Veg/GF/DF

Borrowed from NourishedKitchen