Crunchy, Tasty, Healthy! An Asian Kale Snack That Slaps

Neil Patrick Harris is the Founder and Editor-in-Chief of Wondercade. In his spare time he also acts — fairly well, too, as his Tony and Emmy Awards can attest.

March 20, 2024 10:48 am

You know what they say about dark, leafy greens…eat the hell out of them. Which is why recipes like this one are such a godsend. Courtesy of Kyu, an Asian eatery with locations in Miami, Mexico City and New York, comes this delicious appetizer that is nutrient-packed, but also packed with flavor. “Krunchy Kale was inspired by my favorite childhood snack, kale chips. I have so many memories of eating this delicious snack with my grandma as we cooked meals together or played games together,” says Executive Chef Chris Arellanes. “This is my interpretation of the dish, with an Asian flare to fit for Kyu.” Do enjoy. -NPH

Krunchy Kale

Servings: 4 servings

Copy Ingredients

Ingredients

5 large pieces black Tuscan kale, de-ribbed
2 tsp. togarashi mushroom powder (recipe follows)
1 Tbsp. nam prik sauce (recipe follows)

For the Togarashi Mushroom Powder:

1 tsp. mushroom seasoning
1 tsp. togarashi spice

For the Nam Prik Sauce:

3 tsp. lime juice
1 tsp. fish sauce
½ tsp. red Thai chili, minced
1 ½ tsp. white ponzu

Directions

Copy Directions

1. Place ingredients for the togarashi mushroom powder in a bowl and mix until evenly incorporated. Set aside.
2. For the nam prik sauce, place all ingredients in a mixing bowl and whisk together until incorporated. Allow sauce to sit overnight for flavors to fully infuse. Strain sauce to remove red Thai chili and citrus pulp. Set aside.
3. Fry kale at 350 degrees until crispy and deep green.
4. Remove from fryer and place on a paper towel-lined bowl to absorb any residual oil.
5. Season kale with togarashi mushroom powder and drizzle with nam prik sauce. (Note: Make sure to not drizzle too much sauce as the kale will become soggy.)