So CSA's are amazing. I think it goes without saying. And you can never have too much of a good thing. Especially when that good thing is kale. So when you get bunches of kale that you want to use before it gets all limp-y, check out this chip recipe and start crunching on this healthy, portable snack!

Ingredients:
1 bunch kale (curly kale is nice but whatever)
2/3 cup miso
1/2 cup chickpeas/garbanzos
1/2 cup raw cashews
scallions to taste
garlic to taste
pinch of sea salt for texture (miso is already super salty so don't overdo!)

Preheat oven to 250*f and pull out a couple baking sheets.

Take everything but the kale and pulse it up. No need to make a smooth paste - a little texture is GREAT. Ashley and I both have these magical Ninja blenders that are pretty fab. They have smoothie attachments, too. But perhaps that's for another post.

Cut the kale off of the thick middle stalk and rip in to chip-size pieces. Whatever that means to you. Perhaps you like big chips. Perhaps you prefer small.

Now for the messy part. Coat the kale chips by hand - just massage the mixture on to each chip and lay it flat on the baking sheet, ensuring they are not touching. Fill up the sheet and toss in the oven. Leave the chips in for 5-ish minutes. Turn them over. Wait. Turn them over again. Wait. Turn them over again.

The goal is to get 'em crispy, but not burnt. It takes a while, which is why I keep two sheets rotating at all times to get it done quicker. You'll know when they're done - nice and crispy!

These keep well in an airtight container for a few days. I think this recipe tastes kind of cheesy and delicious. Try adding some other ingredients to change it up and let us know how it goes in the comments!