Spicy Miso Kale Chips

Salty-savory miso and a sprinkle of shichimi togarashi (Japanese seven-spice powder) dress up already-irresistible kale chips for a virtuous snack you’ll devour with vigor.

Recipe / Ingredients:
1 large bunch Lacinato kale, stemmed and torn into bite-size pieces
2 teaspoons neutral oil, such as canola or grape seed
2 teaspoons unseasoned rice wine vinegar
2 teaspoons shiro (white) miso
Shichimi togarashi, to taste (optional)

Directions:
1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a nonstick baking mat.
2. Whisk together the oil, rice wine vinegar, and miso in a large mixing bowl. Add the kale, and toss to coat. Spread the kale out on the prepped baking sheet in a single layer; depending on the size of your bunch of kale, you may need to use a second baking sheet.
3. Bake 8-12 minutes, or until kale is crispy and just beginning to brown. Sprinkle with shichimi togarashi, to taste.
Yield: 4-6 servings.

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