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On the Menu: Miso-Lemon Kale Chips

Miso Kale Chips // Sacramento Street

There isn’t anything like this guilt-free snack by Susan of Peas and Love – I promise, you’ll be making batch after batch every week. Perfect as an appetizer, a salad topping, or for snacking on at work! Plus, the best part is that they are simple to wipe up at home. Hope you enjoy this yummy treat!

Miso-Lemon Kale Chips



6 Kale Leaves, de-stemmed and torn into bite-sized pieces (note: do not use Dino Kale; MUST use the curly kind!)

1 1/2 Tbsp Olive Oil

1 Tbsp Organic Miso Paste

Juice of 1/2 a Lemon



Preheat oven to 350. On a baking sheet, lay down all Kale and pour over the oil. With your hand, massage the Kale leaves in oil until all the leaves relax and are evenly coated. To make the dressing, dissolve Miso paste in a bowl with the lemon juice, using a spoon until a runny consistency is achieved. Pour dressing over the leaves and once again take your hand into it and make sure all the leaves get well coated with the dressing. Place in oven for 15 minutes, but be careful and stay vigilant, for they can burn! Keep a watchful eye and don’t let them get torched! Enjoy! No- rather, indulge!

Recipe and Prep by Susan Whang // Photo and Styling by Caitlin Flemming


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