Spicy Kale Chips And Miso Dip Recipes

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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.)

SPICY KALE CHIPS



Spicy Kale Chips image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 6

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.

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