Miso kale crisps alongside sweet potato crisps.
You may want to make a double batch of these addictive chips as they disappear quickly. Try to use big leaves of kale, with the stems removed, and then rip or cut into pieces. The pre-cut bags include the tough, woody stems, so avoid those as the stems don’t go crisp like the leaves. Wasabi can be used in place of the miso, but reduce the quantity by half.
Prep: 10 minutes
Cook: 20 minutes
- 1 tbsp pale (shiro) miso
- 2 tbsp rice vinegar
- 2 tbsp melted coconut oil
- 150 g (5 1/2 oz) kale or cavolo nero
- 1 tbsp togarashi or furikake spice mix
- Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit) or 130 degrees Celsius (250 degrees Fahrenheit) fan forced. In a large bowl, mix the miso, rice vinegar and coconut oil together.
- Remove the stems from the kale or cavolo nero and cut the leaves into 6 cm (2 1/2 inch) pieces. Add the kale leaves to the miso mixture and massage it into the leaves.
- Place the kale in a single layer on a large baking tray or two smaller ones. Sprinkle with the spice mix and bake for 20 minutes or until crisp.
Also from My Asian Kitchen:
Reprinted with permission from My Asian Kitchen by Jennifer Joyce and published by Murdoch Books, 2019.