these Miso Sesame Kale Chips are a crispy snack that is full of flavor! learn how to make the best kale chips recipe – super easy, tasty snacking.
recipe originally published October 21, 2011
TABLE OF CONTENTS
These Miso Sesame Kale Chips are my favorite variation of kale chips. I have been making the same recipe for years, and we still love it as much as the first time. I crave the flavors.
The tangy miso with crunchy sesame seeds are an irresistible combination. I wish you could taste them now!
How To Make Kale Chips
Kale is a difficult vegetable for some. I get it – the flavor is pretty bitter and bold. Kale leaves are rough and tough.
Kale takes some finessing. Some massaging.
You can get rid of the bitter flavor!
These Miso Sesame Kale Chips are super easy to make. The most time consuming aspect is the wait as they dehydrate.
Scrub the kale. Once it is dry, tear it into small pieces, removing the ribbing and stems. Brush with miso dressing, sprinkle on some sesame seeds, throw in the oven or dehydrator.
That’s it! Find something to do for an hour… then snack!
Tips for the best
- It is important to wash and completely dry the kale before dehydrating it. You can really scrub a leaf of kale, to clean it and soften it a bit. Making sure the kale is completely dry ensures a crispy chip, even if you are applying a light sauce, like this recipe. A soggy chip will take a long time to dehydrate, and may never crisp.
- whether you are using this Miso Sesame Kale Chip recipe or something simple like a drizzle of oil and spices, GO LIGHTLY on the oil / sauce you use. don’t dunk the chips into the sauce, use a brush or lightly apply with your fingers.
What Type of Kale is Best for chips?
There are a couple types of kale. You can use all of it for chips but there are some types that make better chips than others.
The two best types of kale for chips:
- lacinato or “dino” kale: the only thing I really do with lacinato kale is chips. they are sturdy and don’t fall apart.
- curly kale: my favorite kale chip! compared to lacinato, curly kale is more delicate. I like the curly edges, they get really crisp.
Can you bake kale chips?
No dehydrator? No problem!
You can bake kale chips too, and the baked version is just as good. Preheat your oven to a low setting. Lower temperatures work best for kale chips – so you’ll still have the wait.
These kale chips are worth the wait! See recipe for exact temperature and time.
How Do You Keep Kale Chips Crisp?
Store kale chips (if there are any left?) in an airtight container or baggie at room temperature. There is no need to refrigerate kale chips – they’d likely wilt.
Vegan Snack Recipes
- Classic Spinach Dip: cool and craveable, this dip almost always makes its way to my appetizer table. game day, holiday, or Tuesday – Spinach Dip fits.
- Peanut Butter Banana Fruit Roll: not your typical fruit leather, but a tasty combination everyone loves! from lunch box to pre workout, a perfect snack!
- Mango Habanero Guacamole: a quick and easy snack that is flavorful and filling. your mileage may vary on the spicy pepper – feel free to use less.
- Melty Pizza Cheese Dip: this is one of those “cheese” recipes I love to share, because it actually tastes like the real deal. a favorite snack!
- Snickerdoodle Smoothie: this recipe reminds us just what a snickerdoodle cookie is, and how to make a tasty smoothie that tastes just like one!
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- Whisk together miso, oil, lemon juice and minced onion.
- Wash and completely dry kale.
- Tear / cut leaves into small pieces, removing ribs and stems.
- Massaging with your hands or using a pastry brush, lightly coat kale pieces with miso dressing.
- Sprinkle surface of kale chips 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.
vegan and gluten free
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Amount Per Serving: Calories: 19 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 183mg Carbohydrates: 2g Net Carbohydrates: 1g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 1g
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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