Miso Mushroom Kale Chips

You'll be a hero when you let people try these crunchy and straight-up addictive kale chips. The perfect post-workout snack, high in healthy fats, vitamin C and vitamin A.

Miso and Cordyceps Kale Chips

Prep Time: 10 minutes
Cook Time: 1 hr 40 minutes in over,
3-4 hours in dehydrator
Yield: 4 servings


  • 1 bunch organic Lacinato kale (about 1 pound)
  • 3 tablespoons organic mellow light miso paste
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons minced ginger
  • 2 tablespoons unseasoned rice vinegar
  • ¼ cup avocado or olive oil
  • ¼ cup water
  • 2 teaspoons HERO2 Cordyceps powder
  • 2 tablespoons sesame seeds


  1. Cut or tear kale into 1 inch pieces, discarding any large stems.  Add to large bowl and set aside.
  2. Add miso paste, chili garlic sauce, ginger, rice vinegar, oil, water and FreshCap mushroom powder to a blender.  Blend on high until smooth.
  3. Pour miso-mushroom mixture over kale and toss to combine, rub each leaf to season evenly.  Toss with sesame seeds to evenly coat.
  4. Evenly spread kale chips on dehydrator trays and dehydrate at 125 F for 4 hours.  If baking- spread kale chips evenly on baking sheet and bake at 200 F for 1 hour and 40 minutes, rotating pan after the first hour.
  5. Store in loosely covered bowl at room temperature.

Nutrition Facts

(1/4 serving)

230 calories/17g Carbs, 5g protein 16g fat, 400mg sodium




Chef Teresa Hansen

Teresa Hansen is a Personal Chef & Nutritionist. Her educational background includes a Bachelor’s in Nutrition from Arizona State University and a diploma in Culinary Arts from Le Cordon Bleu. She has 8 years’ experience in the nutrition + culinary field and has appeared nationally on The List, news show debuting healthy recipes and cooking techniques.

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