Spicy Kale Chips And Miso Dip Food

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.

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