Miso Kale Crisps Recipe

Make two batches of these chips. Believe us, you’re gonna need more of these healthy snacks once you get a taste.


miso-kale-chips
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.

Serves: 4-6
Prep: 10 minutes
Cook: 20 minutes

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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:

my-asian-kitchenJennifer Joyce shows how easy it is to create zingy, fresh, healthy Asian flavours at home. From grilled sticky skewers and steak tacos, salads, rice bowls and dumplings, to prawn katsu bao and miso-glazed ribs, My Asian Kitchen is an adventure in the dazzling diversity of modern Asian cooking. Bao buns, pho, sushi, poke bowls, gyoza, ramen and kimchi: Jennifer's exquisitely simple recipes, no-nonsense explanation of ingredients, hand-drawn diagrams and beautiful photographs are all you need to start cooking in your very own Asian Kitchen. If you are a fan of Asian cookbooks such as Asian After Work, Complete Asian Cookbook, Thai Street Food, Lucky Peach or David Chang's Momofuku you will love creating your own mouth-watering Asian dishes with Jennifer Joyce's My Asian Kitchen.

Reprinted with permission from My Asian Kitchen by Jennifer Joyce and published by Murdoch Books, 2019.



Subscribe Today - Pay Now & Save 64% Off the Cover Price

Get the latest on Natural Health and Sustainable Living with Mother Earth News!

Mother Earth News

Your friends at Mother Earth Living are committed to natural health and sustainable living. Unfortunately, the financial impact of COVID-19 has challenged us to find a more economical way to achieve this mission. We welcome you to our sister publication Mother Earth News. What you sought in the pages of Mother Earth Living can be found in Mother Earth News. For over 50 years, “The Original Guide to Living Wisely” has focused on organic gardening, herbal medicine, real food recipes, and sustainability. We look forward to going on this new journey with you and providing solutions for better health and self-sufficiency.

The impact of this crisis has no doubt affected every aspect of our daily lives. We will strive to be a useful and inspiring resource during this critical time and for years to come.

Best wishes,
Your friends at Mother Earth Living and Mother Earth News

Save Money & a Few Trees!

By paying with a credit card, you save an additional $5 and get 6 issues of Mother Earth News for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter

Classifieds