Crispy kale chips tossed in a sweet‑savory miso‑caramel glaze, finished with toasted sesame seeds and a hint of heat. Perfect as an addictive snack or a crunchy side dish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients:
1 large bunch (about 8 oz) Kale, stems removed and leaves torn into bite‑size pieces
2 tbsp White miso paste
2 tbsp Brown sugar
1 tbsp Soy sauce
1 tsp Rice vinegar
1 tsp Sesame oil
1 tsp Fresh ginger, finely grated
1 Garlic clove, minced
1 tbsp Olive oil or neutral oil for coating
1 tbsp Toasted sesame seeds
¼ tsp Red pepper flakes (optional)
to taste Sea salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- 2. In a small saucepan over medium‑low heat, combine miso, brown sugar, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Stir constantly until the sugar dissolves and the mixture thickens into a glossy glaze, about 2–3 minutes. Remove from heat.
- 3. Place the torn kale pieces in a large bowl. Drizzle with the neutral oil and toss to coat evenly. Sprinkle lightly with sea salt.
- 4. Transfer the kale to the prepared baking sheet in a single layer, making sure the leaves aren’t overlapping (use two sheets if needed).
- 5. Roast the kale for 5 minutes, then remove from the oven and carefully drizzle half of the miso‑caramel glaze over the leaves, tossing gently with tongs to coat. Return to the oven and roast for another 5‑7 minutes, watching closely so the edges become crisp but not burnt.
- 6. While the kale finishes cooking, toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes until golden and fragrant; set aside.
- 7. Remove the kale from the oven. While still hot, drizzle the remaining glaze over the chips, sprinkle with toasted sesame seeds, and add red pepper flakes if using. Toss once more to distribute.
- 8. Allow the kale to cool on the sheet for 2 minutes; it will become extra crunchy as it cools. Transfer to a serving bowl and enjoy immediately.
- 9. Store any leftovers in an airtight container at room temperature for up to 2 days; re‑crisp in a hot oven for 2 minutes before serving.