A whole bunch of kale, preferably dinosaur kale.
1/2 cup of nutritional yeast
1 5-oz punch of white miso paste
4 TBSP olive oil
1/2 tsp fine salt
1 TBSP smoked garlic powder (or 2 cloves fresh garlic, crushed & minced)
1/4 cup ground (not shredded) Parmesan cheese
1 TBSP or two of water, to thin the mixture/paste
Instructions:
Combine all ingredients into a large (steel?) bowl.
Cut or tear kale leaves into chip-sized pieces. Remove thick stems.
Add the kale to the bowl with the paste & mix thoroughly until well coated.
Spread the coated leaves evenly on several dehydrator shelves.
Set dehydrator to 125 degrees.
Leave for 12 - 14 hours, or until crispy.
Store in an airtight container for up to a week.
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