1 teaspoon agave syrup, honey, or sweetener of your choice
½ small garlic clove
1 teaspoon toasted sesame oil
Squeeze of lemon (optional)
Fresh grated ginger (optional)
Instructions
Preheat the oven to 400 degrees.
Wash and completely dry the kale. Cut off stems and chop the leaves into chip-sized pieces. You’ll want to err on the larger size because they break easily after they’re crisped.
Spread kale leaves onto 2 baking sheets, drizzle with the olive oil, and season with salt and pepper. Salt with moderation, as the miso sauce is salty. Bake for 10-15 minutes or until crispy, checking often.
Make the miso dipping sauce: Mix together the mayo, miso, sweetener, garlic, sesame oil, lemon juice, and ginger, if using. Taste and adjust to your liking.
Notes
Use vegan mayo to make this vegan.
Recipe by Love and Lemons at https://www.loveandlemons.com/?p=697