- 1 tablespoon of Fussels chilli oil
- 100g kale leaves
- 1 tablespoon of white miso paste
- 1 tablespoon of crunchy peanut butter
- 1 tablespoon of soy sauce
Preheat the oven to 60C.
Remove the stalks from the kale leaves and discard.
Chop or tear the leaves.
Combine the other ingredients in a bowl and add the kale.
Massage the marinade into the leaves for a couple of minutes.
Spread on a baking sheet and place into the oven for 3-4 hours until crispy.
Check on the crips every hour or so and spread them out as they will shrink and stick together.
Once they are crispy, take out of the oven and serve.
Keep in an airtight container.