Kale Chips with Miso Dipping Sauce
 
Prep time
Cook time
Total time
 
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Ingredients
For the chips:
  • 1 bunch curly green kale
  • Extra-virgin olive oil, for drizzling
  • Sea salt and fresh black pepper
For the miso dipping sauce:
  • 3 teaspoons mayo
  • 1 teaspoon white miso paste
  • 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
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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