Recipe courtesy of Candice Kumai
Spicy Kale Chips and Miso Dip
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 159
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 601
- Total: 40 min (includes cooling time)
- Active: 30 min
Ingredients
Spicy Kale Chips:
8 packed cups kale, stems removed, leaves torn into chip-size pieces
2 tablespoons low-sodium tamari soy sauce
2 tablespoons toasted sesame oil
1/4 cups nutritional yeast
2 teaspoons garlic powder, plus more if desired
1/2 teaspoon chili powder or cayenne pepper, plus more if desired
Miso Dip:
1/2 cup olive oil mayonnaise or vegan mayonnaise
1 tablespoon red or white miso
2 tablespoons thinly sliced scallions, cut on the bias
Directions
- For the kale chips: Preheat the oven to 350 degrees F. Line 2 baking sheets with aluminum foil.
- Scatter the kale over the baking sheets. Drizzle with the tamari and sesame oil. Sprinkle with the nutritional yeast, garlic powder and chili powder.
- 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.
- 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.)