Miso Kale Chips

Miso Kale Chips
Your rating: None Average: 4.4 (11 votes)
Author: tess
Date: 4-21-11
Servings: 2
Prep Time: 5 minutes
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Pair kale with miso for a salty, earthy, crunchy snack. I use white miso here since it's a lighter tasting. Try not to overdo the miso as it can dominate the kale. Kale shrinks dramatically so double this recipe to serve more.

Recipe Ingredients:

  • 1 bunch of kale
  • 2 tbsp water
  • pinch of brown sugar
  • 1 tbsp white miso (shiro miso)
  • 3 tbsp olive oil
  • freshly ground black pepper

Recipe Steps:

  • Preheat oven to 375. Line two baking sheets with parchment paper or foil.
  • Prep the kale -- remove the thick stems (you can fold the leaves in half and slice the stem or you can lay the leaves flat and cut a "V" around the stem). Wash, pat or spin dry and chop roughly.
  • In a mixing bowl, add the brown sugar, water and miso. Whisk to a smooth consistency. Add the olive oil and whisk together. Using your hands, coat the kale pieces evenly, but lightly. Resist the temptation to sop up extra sauce with the kale.
  • Spread the kale out on the baking sheets -- space them out well so they cook crisply. Bake for 7-9 mins, or until crispy. Eat immediately or scrape off and let dry for later.

Serving Size: 2
Preparation Time: 5 minutes

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Your rating: None Average: 4.4 (11 votes)
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