caesar kale chips

I know you have a favorite kale chip recipe, but I'm sure there is room for one more, right?

I also know that adding too much moisture to kale chips leads to soggy and browned kale, instead of gorgeous looking, crispy chips, so I thought I'd tackle this one for you and see if, indeed, Caesar Kale Chips is even possible.

I'm happy to report, that, yes, they are. You will need ingredients for making a good Caesar dressing, lemon juice, garlic, miso, olive oil and Worcestershire sauce.  I am adding ground sunflower seeds to the chips to add a bit more texture that is reminiscent of Parmesan cheese.

Especially because we are adding extra moisture to this recipe, it is even more important to thoroughly dry the kale.

For this recipe, you need to puree your garlic, but because the liquid amount is so low, you can't blend it using a machine.

Here is how to puree garlic without a machine:

1. Mince the garlic.

2. Using  the back of the knife, press down on the garlic and pull the knife toward you, essentially scraping the garlic against the board and knife. Add salt to increase traction.

3. In the picture below, you can see that my dominant hand is hold the hilt firmly down, while my other hand is pressing on the flat of the blade, pushing it down and pulling it toward me in one smooth motion.

4. Repeat, scraping the garlic together and repeating this process, until the garlic is pureed.

Then is is just a matter of mixing the marinade, coating the leaves and baking them.

If you have an air fryer (I didn't have one at the time of this shooting), you can use your air fryer to make this. Check out Becky's video (of Glue and Glitter), and see how she makes her Ranch Kale Chips.

Caesar Kale Chips
Makes 3 to 4 servings

1 1/2 to 2 bunches kale, stems removed
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons white miso
1 teaspoon worcestershire sauce
2 garlic cloves
1/8 teaspoon sea salt
2 teaspoons ground sunflower seeds

1. Preheat the oven to 250-degrees F. Tear the kale into large pieces and set aside in a large bowl.
2. Combine the olive oil, lemon juice, miso, and worcestershire sauce in a small bowl. Using the back of your knife, crush the garlic and keep crushing it until it is pureed. Add the salt and keep smashing the garlic; the salt helps to puree the garlic. Add the garlic to the miso mixture and stir well.
3. Add the miso mixture to the kale. Toss very well but don’t crush the kale. Add the kale in a single layer to a baking sheet and bake until crisp, 25 minutes. Stir halfway through cooking. Remove from the oven and set aside to cool for a few minutes to crispen.  


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