miso & sesame kale chips

by Kristina Sloggett

in appetizers,dehydrator,Gluten Free,recipes,Vegan,Vegan MoFo

Have you ever eaten two whole trays of kale chips in one afternoon? Yeah, me either.

One of my birthday gifts last month was a dehydrator. I’ve been wanting one for some time, so this is definitely not a Homer Gift.

I have a long list of dehydrator ideas, but I had to break it in with a classic.

oops, there’s the photographic evidence of just how many kale chips I scarfed in a matter of hours.

I couldn’t stop. I tried to save some for Jason, I really did. Good thing they are so easy to make.

miso sesame kale chips

vegan, gluten free, dairy free

miso dressing
sesame seeds 

Wash and dry kale. Tear / cut leaves into small pieces, removing ribs and stems. Coat kale pieces with miso dressing (toss in bowl or massage with hands) and sprinkle with sesame seeds. Arrange in single layer on baking pan or dehydrator sheet.

Oven: bake at 250-275 for 45 – 60 minutes*.

Dehydrator: 145 for 2-3 hours*.

*Depending on thickness of dressing application, these times may vary. I made these a second time with a thicker application of miso dressing, dehydrated for four hours. Check and flip.

miso dressing

vegan, gluten free, dairy free

1/4 cup smooth miso paste
1-2 tablespoons olive oil
juice of two lemons
1 green onion, minced fine 

Whisk all ingredients – adjusting liquids for desired consistency. Insert straw and drink Store in airtight container in fridge.

I make this miso dressing thinner for salads, thicker to use as a dip or spread (delicious on sandwiches and wraps!). Thick or thin consistency, this works well as a kale chip coating!

These have incredible flavor- very umami. I make these in small batches now, especially if I am alone. I cannot be trusted around them!

Are you a miso fan? What about kale chips?


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