You will need:
- 2 bunches kale, washed, roughly torn
- 1 cup nutritional yeast
- 1 cup white miso paste
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 2 cloves garlic, crushed
Let's make it:
Step 1:
Set Dehydrator to 50˚C.
Step 2:
Combine yeast, miso, oil, salt and garlic. Stir to form a paste.
Step 3:
Rub kale leaves with miso mixture. Place on Dehydrator shelves.
Step 4:
Place the trays in the dehydrator and leave for 12-13 hours or until crispy. The length of time will depend on the thickness of the kale leaves. Store in an airtight container for up to one week.
Cook's Tip:
The ingredients may not look cheesy but the flavour comes from the yeast and miso paste.
