SPICY KALE CHIPS AND MISO DIP
Thanks to my amazing Japanese mama, I grew up with flavorful and beneficial miso included in many of my favorite foods. It's a super-versatile, fermented and delicious ingredient that can be used in dips, dressings, marinades, glazes and more--it's definitely not just for miso soup anymore! Try this spicy miso dip with my kale chips, and you'll be in skinny-dipping heaven.
Provided by Food Network
Categories appetizer
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- For the kale chips: Preheat the oven to 350 degrees F. Line 2 baking sheets with aluminum foil.
- Scatter the kale over the baking sheets. Drizzle with the tamari and sesame oil. Sprinkle with the nutritional yeast, garlic powder and chili powder.
- Bake until the kale is crisped, about 25 minutes, rotating the baking sheets halfway through baking. Remove from the oven and let cool; the chips will crisp up more as they cool.
- Meanwhile, whisk together the mayonnaise and miso in a small bowl. Stir in the scallions. Serve with the kale chips. (The dip can be refrigerated in an airtight container for up to 1 week.)
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