Spicy Kale Chips Recipes

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SPICY THAI GINGER KALE CHIPS



Spicy Thai Ginger Kale Chips image

I am obsessed with kale chips! I found this recipe on Meghan Telper's website. I've made them in the oven and also in the dehydrator and these are soooo yummy and healthy too! 1 bunch makes 4 small servings or 2 large depending on the kale lover involved.. I can eat a whole bunch myself, easily!

Provided by Lilmsbritches

Categories     Greens

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch kale
1/4 cup unsalted almonds (or almond butter)
1 tablespoon fresh lemon juice
2 teaspoons honey (recipe calls for raw but I use regular)
1 tablespoon tamari
1 inch fresh ginger, grated
1 dash cayenne

Steps:

  • 1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. Remember: you will be drying this out again later.
  • 2. With your hands, mix together the kale and marinade, massaging gently.
  • 3. Transfer to dehydrator rack or parchment lined baking sheet.
  • 4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open.
  • 5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.

Nutrition Facts : Calories 98.8, Fat 5.8, SaturatedFat 0.5, Sodium 273.3, Carbohydrate 10.1, Fiber 2.1, Sugar 3.5, Protein 4.2

SPICY KALE CHIPS AND MISO DIP



Spicy Kale Chips and Miso Dip image

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.

Provided by Food Network

Categories     appetizer

Time 40m

Yield 2 servings

Number Of Ingredients 9

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
1/2 cup olive oil mayonnaise or vegan mayonnaise
1 tablespoon red or white miso
2 tablespoons thinly sliced scallions, cut on the bias

Steps:

  • 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.)

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