Spicy Kale Chips with Miso Dip beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Candice Kumai

Spicy Kale Chips and Miso Dip

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  • Level: Easy
  • Total: 40 min (includes cooling time)
  • Active: 30 min
  • Yield: 2 servings
Thanks to my amazing Japanese mama, I grew up with flavorful and beneficial miso included in many of my favorite foods. It's a super-versatile, fermented and delicious ingredient that can be used in dips, dressings, marinades, glazes and more--it's definitely not just for miso soup anymore! Try this spicy miso dip with my kale chips, and you'll be in skinny-dipping heaven.


Spicy Kale Chips:

Miso Dip:


  1. For the kale chips: Preheat the oven to 350 degrees F. Line 2 baking sheets with aluminum foil.
  2. Scatter the kale over the baking sheets. Drizzle with the tamari and sesame oil. Sprinkle with the nutritional yeast, garlic powder and chili powder.
  3. Bake until the kale is crisped, about 25 minutes, rotating the baking sheets halfway through baking. Remove from the oven and let cool; the chips will crisp up more as they cool.
  4. Meanwhile, whisk together the mayonnaise and miso in a small bowl. Stir in the scallions. Serve with the kale chips. (The dip can be refrigerated in an airtight container for up to 1 week.)