Oven-Baked Miso Kale Chips

Ingredients

• 1 tsp avocado oil
• 1 tsp white miso paste
• 1 tsp maple syrup
• 0.5 tsp gluten-free tamari
• 1 large bunch green or Tuscan kale, deveined and torn
• 2 tbsp toasted sesame seeds

Instructions

1. Heat oven to 300°F; line 1–2 baking sheets with parchment.
2. Whisk avocado oil, miso, maple syrup, and tamari in a large bowl. Add kale and massage the mixture into the leaves until well coated.
3. Spread kale on sheets without crowding. Bake 30 min, rotating halfway, until crisp. Turn oven off and leave sheets inside 5 min more. Cool, then sprinkle with sesame seeds.
4. Store in an airtight container up to 5 days.

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