Ginger Miso Kale Chips
I love my organic garden. It is my zen place. I like to come out there in the morning or evening with my little dogs, trap them in the fence with me, (so they dont run away and ruin my zen) and play with my little green babies, as my garden mentor Val calls them.
Kale is such a good producer, and one can only drink so many green smoothies, so this is a perfect solution to the abundance you will harvest!
As the Lays Potato Chip slogan says, “You can’t eat just one”…well shoot with kale chips it’s ore like, “You can’t just 10, 15 or 20!” I love this kale chip because it has a slight hint of sweetness that really brightens the flavor. The other unique flavor profile in this recipe is the use of miso.
If you are unfamiliar with miso, give it a try. It’s not a common ingredient that you will find in most people’s fridge.
A lot of people cannot do soy so that is why it is important to have an alternative that is made from chicpeas or coconut.
Recipe slightly modified from nouveauraw.com and Cafe Gratitude
1/2 cup water
¼ cup extra virgin olive oil
¼ cup raw tahini
3 Tbsp maple syrup
2 Tbsp red or white unpasteurized miso
2 Tbsp chia seeds
1 Tbsp raw apple cider vinegar
2 tsp fresh lime juice
1 tsp chopped garlic
1/2 tsp ground ginger
1 bunch organic kale or a really good big handful freshly picked!
1. Sauce – Blend all ingredients until silky smooth.
Set aside for 10-30 minutes, giving the chia seeds
time to expand and absorb some of the dressing.
2. De-stem 1 bunch of kale and place in a large bowl.
3. Pour the sauce over the kale and with your hands, massage the sauce into the kale, making sure everything is well coated.
4. Place on non stick cookie sheet or in dehydrator trays
5. Dry at 115 for 3 to 4 hours or bake 270 degrees until a tiny bit browned. Watch closely!
6. If dehydrating, turn and continue dehydrating for another couple of hours or until completely dry.
Enjoy! Make sure to make enough to share with your friends!