Thanks to my amazing Japanese momma, I grew up with a flavorful & beneficial miso paste being in many of my favorite foods. A super versatile, fermented and delish ingredient. It 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 will be in skinny-dipping heaven.
For kale chips:
8 packed cups kale, stems removed, torn into chip-size pieces
2 tablespoons low sodium Tamari soy sauce
2 tablespoons roasted sesame oil
2 teaspoons garlic powder
2 tablespoons nutritional yeast
1/2 teaspoon chili powder or cayenne pepper
1/2 cup olive oil mayonnaise or veganaise
1 tablespoon red or white miso paste
2 tablespoons thinly sliced green onion, cut on the bias
1. Preheat oven to 300 degrees. Place kale on two cooking sheets lined with aluminum foil. Drizzle with Tamari and sesame oil, and sprinkle with garlic powder and chili powder or cayenne pepper adding more if you prefer more spice. Bake for 20 minutes or until crisp, rotating pans halfway through. Remove from oven and cool to allow chips to crisp up.
2. In a small mixing bowl, whisk mayonnaise and miso paste to incorporate. Stir in green onion. (Dip can be kept refrigerated in an airtight container for up to a week.)