Jennifer Joyce

Miso Kale Crisps

Preparation info

  • Difficulty

    Easy

  • Serves

    4–6

Appears in

My Asian Kitchen

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.

Prep 10 minutes
Cook 20 minutes

Ingredients

  • 1 tbsp pale (shiro) miso
  • 2 tbsp rice vinegar
  • 2 tbsp melted coconut oil
  • 150 g (5½ oz) kale or cavolo nero
  • 1 tbsp togarashi or furikake spice mix

Method

Preheat the oven to 150°C (300°F) or 130°C (250°F) fan forced. In a large bowl, mix the miso, rice vinegar and coconut oil together.

Remove the stems from the kale or cavolo nero and cut the leaves into 6 cm (2½ inch) pieces. Add the kale leaves to the miso mixture and massage it into the leaves.

Place the kale in a single layer on a large baking tray or two smaller ones. Sprinkle with the spice mix and bake for 20 minutes or until crisp.

© 2018 All rights reserved. Published by Murdoch Books.