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Asian Kale Chips: Ingredients

The document provides a recipe for Asian Kale Chips including a list of ingredients such as kale, almonds, sesame oil, miso paste, sake, garlic powder and shoyu sauce. The instructions say to process the almonds into a paste, wash and dry the kale leaves, then toss the kale with the almond paste and spread it on dehydrator trays to dehydrate for 12 hours.

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14 views1 page

Asian Kale Chips: Ingredients

The document provides a recipe for Asian Kale Chips including a list of ingredients such as kale, almonds, sesame oil, miso paste, sake, garlic powder and shoyu sauce. The instructions say to process the almonds into a paste, wash and dry the kale leaves, then toss the kale with the almond paste and spread it on dehydrator trays to dehydrate for 12 hours.

Uploaded by

mikedoughty
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Asian Kale Chips

Ingredients:

2 bunches curly kale 1 cup raw almonds (or 1/3 lb raw almond butter) 3 tbsp organic sesame oil 1 1/2 tbsp organic white miso paste (Mellow White miso) 1 1/2 tbsp sake (Sho Chiku Bai Nigori Sake) 2 tsp garlic powder 1 tsp organic Nama Shoyu sauce (or Tamari) 1/4 cup water (as needed for consistency of loose paste)

Put almonds in a food processor and start grinding them up. Add remaining ingredients and continue to run the food processor until smooth and creamy. Add water as necessary until it is the consistency of loose paste. Meanwhile, remove the stems from the kale and place the leaves in a sink or basin of water. Wash the kale, then spin it with a salad spinner. Add about half of the washed kale to a large (8 quart) mixing bowl and about half of the paste mixture. Toss with steel tongs to spread the mixture evenly. Add the other half of the kale and the paste and toss it all together until the mixture is distributed evenly all over the kale. Spread on dehydrator trays. Try to arrange them only one layer deep to facilitate good air circulation and efficient dehydration. Dehydrate at 115F for about 12 hours.

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