Crispy Miso Kale Chips

8.5 Hours

super easy


Miso kale chips are the perfect snack for anyone looking for a delicious, healthy alternative to traditional potato chips

These crispy, flavorful morsels are made with nutritious kale and tangy miso paste for an irresistible combination of flavors. They’re simple to make – just mix together the miso paste, olive oil, and spices, then pop in your dehydrator or bake in the oven until crispy. They can be enjoyed as is or dipped into your favorite dip! Not only are these chips incredibly tasty, but they’re also packed with vitamins and minerals that make them a healthier choice than traditional snacks. Miso kale chips are sure to be a hit with everyone in your family!

Why You’ll Love It 

Not only are they a guilt-free snack option, but they pack a serious flavor punch that’ll keep you coming back for more

Kale is a nutritional powerhouse, so you can feel good about munching on these all day long

They’re incredibly easy to make at home, so you can satisfy your cravings without breaking the bank

They are an affordable alternative to store-bought snacks

Nutritional Value
Effort / ROI
Recipe Cost Breakdown

      2 bunches curly kale: $3

      1 cup raw cashews: $3.66

      ¼ cup miso: $2.19

      ⅓ cup nutritional yeast: $1.13

      4 cloves garlic: $0.24

      1 tbsp tamari: $0.24

      2 tbsp extra virgin olive oil: $0.48

      1 lemon: $0.48

      Total Cost: $11.42

What You’ll Need

Shop our kitchen essentials here!

No Reviews


Adjust Servings
2 bunches curly kale, washed and de-stemmed
1 cup raw cashews
¼ cup miso
⅓ cup nutritional yeast
4 cloves garlic
1 tbsp tamari
2 tbsp extra virgin olive oil
1 lemon, juiced

Nutritional Information

222 Calories
14 g Total Fat
569 mg Sodium
16 g Total Carbs
4 g Fiber
4 g Sugar
9 g Protein



Soak cashews in cool water for 20 minutes. Then, drain and rinse.
Mark as complete

Wash kale, remove stems and rip into small pieces. Then, toss in a salad spinner or wash and dry with paper towels.
Mark as complete

Next, add cashews, miso, nutritional yeast, garlic, soy sauce and olive oil to a food processor. Blend until smooth then transfer to a large mixing bowl.
Mark as complete

Add shredded kale to mixing bowl and massage sauce mixture with your hands until evenly coated.
Mark as complete

Transfer to dehydrator, careful not to crowd and leave for 8 hours at 125 degrees. Store in airtight container for up to 1 week.
Mark as complete