Miso Sesame Kale Chips

miso sesme kale chips

What ever happened to kale chips?

It seems like only a few years ago that the internet was awash with recipes for this strange new plant; There was an almighty buzz around this new “superfood”.

Kale was capable of fighting the strongest of inflammation, of lowering the tallest peaks of cholesterol and using it’s indomitable levels of calcium to help build strong, healthy bones…..plus, you could turn it into a chip.

superman kale

You’ve had to hand it to kale: it was one impressive little shrub.

Even though kale chips have given up their title as the new superfood darling, they’re still a power house of nutrition, and our family eats them regularly.

The Best type of kale for kale chips

Crate of Freshly Harvested Kale Vegetable Varieties Hz

There seem to be so many types of kale out there, it can be tough figuring out which one to use. Purple Kale? Cavolo Nero? Curly Kale? Baby Kale?

I like to use curly kale. It’s not as tough as Cavolo Nero and the the curly edges get extra crispy(I think purple kale would work the same, though I’ve never come across it).

It’s all about flavour

The best thing about kale chips it that you can flavour them however you like! Some of my favourite flavours are.

Cheesey kale chips – sprinkle cooked kale chips with nutritional yeast for a yummy dairy free cheesy flavour

Tamari – mix olive oil with a splash of tamari. Coat the kale leaves before whacking them in the oven

Lemon – Mix lemon juice (it boosts absorption of calcium and iron) with olive oil and sprinkle with salt… delish!

And now to my all time favourite and the hero of this post – Miso Sesame Kale chips.

Miso Sesame Kale Chips.


  • 1 bunch of curly kale (tough central stems removed)
  • 2 tbs of olive oil
  • 1 tsp miso paste (I used fermented brown rice miso paste)
  • 1 tbs sesame seeds
  • Good pinch of dulse flakes (optional: increases the iodine content)


  1. Preheat oven to 150c
  2. Tear kale leaves into bite sized pieces and lay flat on baking trays(do not overlap the leaves or they won’t get as crispy:).
  3. Mix together olive oil and miso paste in a bowl. (The miso won’t fully dissolve in the oil but I still find it easier to spread). Using your fingers or a pastry brush lightly brush both sides of each kale leaf with the mixture, ensuring the miso paste is spread evenly on each leaf. Sprinkle both sides with sesame seeds.
  4. Bake in the oven for 15min or until crispy, turning the kale leaves when the exposed side gets crispy(approx 12 min mark). Transfer to a bowl and sprinkle with dulse flakes.

Kale chips are best eaten straight out of the oven but you can store them in an airtight container.

What’s your favourite flavour of kale chips? Can you think of any tips to improve mine?

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