Spicy Kale Chips And Miso Dip Recipes

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

Ingredients

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.)

SPICY KALE CHIPS

Spicy Kale Chips image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 bunch kale, cleaned, stemmed, ribs removed and torn into pieces
1 tablespoon olive oil

Steps:

Preheat the oven to 300 degrees F.
Mix the garlic powder, paprika, red pepper and salt in a bowl. Toss the kale in the oil. Season the kale with the spice mixture. Evenly spread the leaves out on a tray. Bake until crispy, 20 to 25 minutes.

SRIRACHA-LIME KALE CHIPS

Sriracha-Lime Kale Chips image

A tasty, guilt-free way to eat your greens! I love experimenting with different flavors of kale chips, and this has become one of my favorites!

Provided by France C

Categories Appetizers and Snacks Snacks Snack Chip Recipes Kale Chip Recipes

Time 43m

Yield 2

Number Of Ingredients 5

Ingredients

1 bunch kale
2 tablespoons olive oil
1 tablespoon sriracha hot sauce
2 teaspoons lime juice
¼ teaspoon salt

Steps:

Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with baking parchment.
Wash kale. Remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available. Make sure no moisture remains. Tear kale leaves into 2- to 3-inch pieces.
Blend olive oil, Sriracha hot sauce, lime juice, and salt together with a whisk in a large bowl; add kale and toss to coat.
Divide kale onto prepared baking sheets and arrange so there is no overlapping of pieces.
Bake in preheated oven for 15 minutes, flip any pieces getting too browned on the bottom, and continue baking until the kale is crisp, about 15 minute more. Let kale chips cool 3 to 4 minutes before serving.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 23.6 g, Fat 15.1 g, Fiber 4.8 g, Protein 7.4 g, SaturatedFat 2.1 g, Sodium 704.9 mg, Sugar 0.1 g

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