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:
- Combine miso, garlic, salt, nutritional yeast, oil and dulse into a food processor, and process until it forms a smooth paste.
- Working in batches, place kale into a large mixing bowl.
- Massage kale with the seasoned miso paste so that the paste adheres to the kale leaves.
- 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
