Ginger Miso Kale Chips
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~ raw, vegan, gluten-free, nut-free ~
This recipe is Nut-Free… no nuts were harmed in the making of this recipe. haha
Taking photos of kale chips is not my favorite thing to do… but eating them, now that’s another story. The Lays Potato Chip slogan says, “You can’t eat just one”…well shoot with kale chips it’s more like, “You can’t eat 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, I encourage you to give it a try.
I know it’s not a common ingredient that you will find in most people’s fridge, but then, we are not most people, now are we? :) My favorite brand is South River. It is raw and made from chickpeas, not soy. Personally, I can’t do soy, so that is why it is important to me to have an alternative. A while back I wrote a post on miso. Go check it out. But make sure you come back and try this recipe!
Ingredients:
- 1/2 cup water
- 1/4 cup extra-virgin olive oil
- 1/4 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 (10 oz weight) organic kale
- Selecting Kale:
- Don’t use wilted / old kale; it can have a bitter undertone.
- I prefer Curly Kale because all of the folds really hold onto the sauce.
- Wash and de-stem your kale.
- Start by washing the kale and blotting it dry. You can also use a salad spinner if you own one.
- Make sure you get as much excess water off of the kale as possible. If you don’t, it will make your sauce “soupy.” Set aside.
- Starting at the bottom strip away the leaf leaving behind only the stem.
- Tear the remaining leaves into pieces that are a tad larger than bite-size since they tend to shrink.
Sauce Prep:
- In a high-powered blender combine the; water, oil, tahini, maple syrup, miso, chia seeds, vinegar, and spices. Blend until the sauce is creamy smooth.
- Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower-end model.
- Create a vortex in the blender; this will help ensure that the sauce is getting fully blended into a creamy texture.
- What is a vortex? Look into the container from the top and slowly increase the speed from low to high, the batter will form a small vortex (or hole) in the center. High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
- If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape down the sides.
- This process can take 1-3 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm., stop the machine and let it cool, then proceed once cooled.
Assembly:
- Place the torn kale into a very large bowl.
- Pour tin the sauce and with your hands gently and evenly coat each piece of kale.
- This is a “hands-on” job. Stirring with a spoon just doesn’t do the trick.
- I would suggest removing any jewelry from your fingers. I have temporarily lost a ring here and there.
Dehydrator Method:
- Have the dehydrator trays ready by lining them with non-stick flex or parchment paper.
- Don’t use wax paper because food tends to stick to it.
- Spread all the trays out in advance because soon your hands will be covered in sauce and you don’t want to get it all over.
- Place the kale on the non-stick sheets. You can do this 1 of 2 ways:
- Lay each piece out semi-flat if you want to create individual pieces. More time-consuming and chips tend to a be a little bit more fragile.
- Or, drop clumps of coated kale on the sheets. This will create hardy clusters that are loaded with sauce and flavor. This is my preference.
- Dehydrate at 115 degrees (F) for about 6-8 hrs or until dry.
- I tend to pull mine out before it gets 100% dry because I like it a little chewy.
- The dry time is just an estimate. The climate, humidity, dehydrator and how full the machine is can all affect how long it will take to dry.
- Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!
- If the kale chips start taking on some humidity from the house, you can place them back into the dehydrator for a few hours at 115 degrees (F).
Oven Method:
- Please use as a guide and closely monitor the kale chips as they cook.
- Preheat the oven to 300 degrees (F), anything higher and risk burning the chips.
- Line the baking sheet with parchment paper and place the kale chips on the baking sheet in a single layer.
- Bake for 10 minutes, rotate the pan and bake for another 15 minutes.
- The bake times will vary based on your oven, but it’s a good starting off point!
- Once you pull the tray from the oven, allow the chips to cool on the baking sheet.
- Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!
© AmieSue.com
Tags: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan
Hello Amie, I love all your recipes and looking forward to trying them all they look very tasty, because after all we eat first with our eyes. I am new at starting off raw and you make it so easy to do. so I am looking forward to this lifestyle change. I send you blessing and keep up the good work because you are helping so many people.
Oh thank you Sharon!! Welcome to the raw world…. :) My word of advice is to start off slow and enjoy the journey!!! Thank you for popping in to share. Have a blessed day! amie sue
This sounds like such a great flavor combo! I cant wait to try and make this.
Just wanted to leave you a note to say I have been making your kale chips for a few months now. They are amazing and the ginger miso ones are my favorite. They’re also the only way I can get my toddler to eat greens, other than blending them into a smoothie. Thanks!!!
Thank you Sondra, I loved hearing from you. :) The kale chips are rather addictive, aren’t they? hehe To think, it might be possible for your little one to view kale chips as the norm… that is soooo cool! Have a wonderful evening and again, it was great to hear from you. amie sue
It’s time to get kale chips back in our diet. Delighted to see the enormous variety you’ve come up with. I love ginger & miso, so maybe I’ll try this or the black pepper sour cream version this coming weekend. As always, I’ll let you know how (wonderfully) it goes. Thanks.
Hi Ben… get your addiction on! hehe I love hearing from you. Have a wonderful week! amie sue
Brilliant creation. It came at the end of a long food-prep day, and I did the lazy chef version. Meaning I made the dressing with only miso, ginger (lots of ginger), oil & salt. The best kale chip ever. Thanks as always.
Now onwards, to try your other variations in the weeks to come.
Awesome Ben… I never knew that I was a miso lover till I created this kale chips. I love finding new and exciting flavors! Have a blessed week, amie sue
Love all your recipes! Have you tried using fresh grated ginger in this recipe?
Hello Mee, I tend to use either or, just depends on what I have on hand. Fresh is always the best! I might use about 1/2 Tbsp of fresh, just depends on how strong you like it. :) Have a great evening, amie sue
Hi there Amie,
I just came across this page and realized that the original recipe you adapted this from was one of my own that I submitted to the cafe gratitude blog some 4 years ago. I am honored that you found inspiration in the recipe, and wanted to ask if you would so kindly use my name and link Chaya-Ryvka and the original recipe: http://www.thelivingvision.com/ginger-miso-dressing-raw-kale-chip-recipe/ where you currently have Cafe Gratitude. I greatly appreciate it and love what you are doing here! Feel free to contact me if you have any questions.
All the best!
Chaya
Oh of coarse Chaya! Thank you for giving me a direct link to your site. I made that adjustment. :) Have a blessed day! amie sue