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Cashew Miso Kale Chips - these crispy kale chips are packed with umami flavor and make a healthy snack

Cashew Miso Kale Chips Recipe

Not all miso is gluten-free, so if you're on a gluten-free diet, be sure to read the ingredient label.
Course Snack
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 4
Calories 265 kcal

Ingredients

  • 3/4 cup raw cashews
  • 1 bunch curly kale
  • 1/4 cup gluten-free light miso
  • 1/3 cup nutritional yeast
  • 3 cloves garlic
  • 1 tablespoon gluten-free soy sauce
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Soak cashews in water for 20 minutes; drain.
  2. Meanwhile, prepare kale by pulling leaves from rib/stems and tearing into pieces. Wash and dry in a salad spinner or using cloth/paper towels.
  3. Place drained cashews in food processor along with miso, nutritional yeast, garlic, soy sauce and olive oil. Process until almost smooth. There will still be small bits of cashews visible.
  4. In a large bowl, gently massage cashew miso mixture into kale pieces until evenly distributed.
  5. Transfer to mesh lined dehydrator trays in a single layer. Set dehydrator to 125 degrees and bake for 8 hours or until kale and coating are crisp.

Recipe Notes

Not all miso is gluten-free, so if you're on a gluten-free diet, be sure to read the ingredient label.

Nutrition Facts
Cashew Miso Kale Chips Recipe
Amount Per Serving
Calories 265 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Sodium 907mg39%
Potassium 447mg13%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 3260IU65%
Vitamin C 39.7mg48%
Calcium 72mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.