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 Time25minutes
Cook Time8hours
Total Time8hours25minutes
Servings4
Calories265kcal
Ingredients
3/4cupraw cashews
1bunchcurly kale
1/4cupgluten-free light miso
1/3cupnutritional yeast
3clovesgarlic
1tablespoongluten-free soy sauce
2tablespoonsextra virgin olive oil
Instructions
Soak cashews in water for 20 minutes; drain.
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.
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.
In a large bowl, gently massage cashew miso mixture into kale pieces until evenly distributed.
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 265Calories 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.