Monday, July 8, 2013

Kale Chips + Spicy Miso Dip

Can we talk about the munchies for a second? We all get that urge... When nothing {and I mean nothing} will satiate you until you have something crunchy and super salty in your mouth? I, like, can't even take it. The minute that comes over me I am donezo. 

Thank goodness I have discovered a few options for healthy-er snacking! Especially after the week I've had in terms of eating. Let's just say that the menu in ME didn't include anything green. 

I am particularly fond of roasted chick peas, but have recently started experimenting with kale chips. I have not quite gotten the hang of them. I can't get the size down, nor the exact amount of oil to toss them in, which typically has led to some burnt chips {which I actually don't mind the taste of, and they're extra crunchy!} but I did come across this recipe that peaked my interest. I haven't made them yet, but wanted to share what I have found with you. 

Recipe of the day
Recipe spotted on
For the kale chips:
   8 packed cups kale, stems removed, torn into chip-size pieces
   2 tablespoons tamari soy sauce
   2 tablespoons roasted sesame oil
   2 teaspoons garlic powder {or more, to taste}
   1/2 teaspoon chili powder or cayenne pepper {or more, to taste}

For miso dip:
   1/2 cup olive oil mayonnaise
   1 tablespoon red or white miso paste
   2 tablespoons thinly sliced green onion, cut on the bias

  1. Preheat oven to 300 degrees. 
  2. Place kale on two cooking sheets lined with aluminum foil. Drizzle with soy sauce and sesame oil, and sprinkle with spices to taste. 
  3. Bake for 20 minutes or until crisp, rotating pans halfway through. Remove from oven and cool to allow chips to crisp up. 
  4. In a small mixing bowl, whisk together the mayo and miso. Stir in green onion. 
  • The dip will last in the fridge for up to one week.
Get the original recipe by clicking here

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