Peanut Miso Kale Chips – A New Favorite!

Peanut Miso Kale Chips – A New Favorite!

A couple of years back, I did a post on these Kale Chips, but I’m here to tell you today that I’ve vastly improved them! These are the most delectable Kale Chips ever, and if they were sold in a bag, I’m sure they would fetch the usual $5.00 or so price tag for just a mere handful! The flavor is as wonderful as ever, but I discovered that using Tuscan Kale, removing every single hint of stem, and a new cooking method takes these chips to a higher level.

Tuscan Kale is the kind of kale with flat leaves, unlike their curly leafed cousin.

Peanut Miso Kale Chips – A New Favorite!

I trim each leaf with kitchen shears, and save the stems. I cut the stems into short pieces, or process in a food processor and steam for later usage.

Peanut Miso Kale Chips – A New Favorite!

Peanut Miso Kale Chips – A New Favorite!

Kale stems in steamer — steam for about 10-12 minutes depending on how chewy you like it.

I mix together the sauce ingredients in a bowl:

Peanut Miso Kale Chips – A New Favorite!

Then coat the kale leaves completely. It is OK if there is just a hint of the sauce on the leaves — it packs a flavorful punch and a little goes a long way!

Spread kale out in a single layer on lined baking sheets. Put in a preheated 375 F degree oven. Turn off oven and let sit for 30-60 minutes, checking after 20 minutes.

The chips are perfectly crisp with no brown edges!

Peanut Miso Kale Chips – A New Favorite!

If you want an even faster recipe, just make the kale chips without the sauce. Cooking time is 20 minutes. I like to spray with olive oil and season with kosher salt.

Peanut Miso Kale Chips – A New Favorite!

Peanut Miso Kale Chips – A New Favorite!

Look how thin it is!

These chips keep in an air tight container for about two days, and they stay crisp! I have also tried them with a sprinkle of nutritional yeast (parmesan would probably taste better, but if you want to go vegan…) and taco seasoning.

Peanut Miso Kale Chips – A New Favorite!

Peanut Miso Kale Chips – A New Favorite!

My favorite is the peanut miso flavor though! 🙂 Have a try and let me know what you think. Which do you like best?

Peanut Butter and Miso Glazed Kale Chips

1 tablespoon peanut butter

1 teaspoon miso paste

1 teaspoon soy sauce

1 teaspoon mirin (or rice wine vinegar if you don’t have it)

2 teaspoons water

A large bunch of Tuscan Kale

non-stick spray

1.  Preheat oven to 375 degrees and line two baking sheets with parchment or foil. Spray foil with non-stick spray. Set aside.

2.  Wash kale leaves and pat dry. Then cut away each side of the stem per leaf, reserving leaf parts. Save stems for later use (I like to chop mine and steam them).

3.  In a large bowl whisk together peanut butter, miso paste, soy sauce, and mirin with a whisk. Add water and whisk until smooth. Throw in kale leaves and coat and massage with clean hands to get the sauce on all of the leaves. Spread leaves in a single layer on lined baking sheets. Spray with non-stick spray. You will have extra. You can save these to bake for another time. Turn off oven.

4.  Place baking sheets in oven and let sit for one hour. Halfway through baking, stir the leaves and turn over.

5.  When chips are crisp, transfer to a plate and let cool completely.

Plain Kale Chips

1 bunch Tuscan Kale

non-stick spray

kosher salt to taste

1.  Preheat oven to 375 degrees and line two baking sheets with parchment or foil. Spray foil with non-stick spray. Set aside.

2.  Wash kale leaves and pat dry. Then cut away each side of the stem per leaf, reserving leaf parts. Save stems for later use (I like to chop mine and steam them).

3.  Spread leaves in a single layer on lined baking sheets. Spray with non-stick spray. You will have extra. You can save these to bake for another time. Season with kosher salt. Turn off oven.

4.  Place baking sheets in oven and let sit for 20 minutes, checking after 12 minutes.

5.  When chips are crisp, transfer to a plate and let cool completely.

See full post here: The Hungry Artist2015-08-21.