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.

| October 2019

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.






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