Tag Archives: Trader Joe’s roasted seaweed

Peanut Miso Glazed Roasted Kale Chips and Winner!

Thanks to all who participated in my signed copy of Soup Day giveaway!

I loved hearing all about your favorite soups!

From Soup Day, Henry Holt 2010

I’m happy to announce that the winner of the giveaway is:   Michelle!

I will contact you and send you a signed copy this week.

I hope the child you give it to is inspired to play in the kitchen and enjoys my book! 🙂

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Remember when I was swooning over Trader Joe’s roasted seaweed?  Well, I think I’ve created a great cheaper, healthier alternative.  Kale chips have been around in the blog sphere for quite awhile, but it was fellow home cook, Alexandra, that I learned of slow roasting them and coating them with a sort of sauce.  I didn’t have the ingredients she uses on hand, so I made up my own using peanut butter, miso, soy, mirin, sesame oil, and some water.  The second time I tried it, I threw in some sugar.  I’m telling you, they are addictive.

Look at the peanut butter and miso yumminess!

I was blasting my kale chips at 400 degrees before and they always had burnt edges.  Slow cooking them creates the crispiest, crunchiest kale leaves with no burns anywhere.  The texture is a lot like roasted seaweed.  But this way, you are getting all the vitamins, antioxidants, and fiber that kale has to offer.

I love the nuttiness of the peanut butter and miso and the salty, sweet flavor combination these chips have.  Try it.  It may make a kale lover out of you! 🙂

Peanut Butter and Miso Glazed Kale Chips

1 tablespoon peanut butter

1 teaspoon miso paste

1 teaspoon soy sauce

1 teaspoon mirin (or rice wine vinegar if you don’t have it)

1 teaspoon sugar

2 teaspoons water

8 cups of kale leaves torn into chip size pieces

non-stick spray

1.  Preheat oven to 200 degrees and line two baking sheets with parchment or foil.  Set aside.

2.  In a large bowl whisk together peanut butter, miso paste, soy sauce, mirin, and sugar with a whisk.  Add water and whisk until smooth.

3.  Throw in kale leaves and coat and massage with clean hands to get the sauce on all of the leaves.  Spread leaves in one layer on lined baking sheet.

4.  Bake for one hour.  Halfway through baking, stir the leaves and turn over.

Makes about two servings.  You could probably double the recipe and use two baking sheets on different racks.  I will do this next time, because I could easily eat the two servings in one sitting — it’s hard to stop!

Note:  Don’t do this!  I tried it while in California, and the leaves get too crowded and don’t dry out properly, and it took forever.  Better to do a single batch and roast on two baking sheets!

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Filed under Appetizers, Art Related, Sides, Vegan, Vegetables, Vegetarian