Adapted from Yoga Journal to be oil-free.

Ingredients
1 bunch kale, washed and stemmed (dinosaur or lacinato kale is best)
1 Tbsp balsamic or red wine vinegar
1 tsp miso
Salt to taste (optional)

Preparation

1. Chop the kale into 3-inch pieces.
2. In a large bowl, mix vinegar and miso. Toss the kale with the dressing until the leaves are evenly coated.
3. Line a baking sheet with cooking parchment. Spread the leaves in a single layer and sprinkle lightly with salt (if you like salt). Place in a low oven (175F) until dry and crisp, 1 1/2-2 hours.