Kale Chips with Miso Yogurt Dip

kale chips with miso yogurt sauce

Kale Chips with Miso Yogurt Dip

These kale chips make a great healthy snack. The dip also makes a great salad dressing.
Servings: 2


For the Kale Chips

  • 1 bunch kale
  • olive oil spray
  • sea salt


  • Preheat oven to 400 degrees.
  • Remove tough stems from kale leaves wash and spin dry.
  • Cut or tear kale into pieces and place on a parchment-lined baking sheet. One bunch of kale will fill two large baking sheets.
  • Spray leaves wtih olive oil and sprinkle with salt.
  • Bake for ~10 minutes until kale is crispy.


For the Miso Yogurt Dip

  • 2 TBSP white miso
  • 1 TBSP lemon juice
  • 1 small clove of garlic
  • 2 TBSP seasoned rice vinegar
  • 2 TBSP plain greek yogurt (non-fat or 2%)
  • freshly ground black pepper


  • Place all ingredients in food processor and blend until smooth.
  • Serve with kale chips.

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