Label
All
0
Clear all filters

Miso Kale Crisps

Rate this recipe

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

You may want to make a double batch of these addictive chips as they disappear quickly. Try to use big leaves of kale, with the stems removed, and then rip or cut into pieces. The pre-cut bags include the tough, woody stems, so avoid those as the stems don’t go crisp like the leaves. Wasabi can be used in place of the miso, but reduce the quantity by half.

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title