Soy and Sesame Kale Chips

4.0 7
4 stars
Photo: Annabelle Breakey
Recipe from Sunset

The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them—they can scorch quickly.


  • 7 to 8 oz.* (1 small bunch) Lacinato kale (often sold as "dinosaur kale" or "Tuscan kale")
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds


Total: 35 Minutes

  1. 1. Preheat oven to 300°. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil and soy sauce into a large bowl, add kale, and toss to coat evenly.
  2. 2. Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes. Sprinkle with sesame seeds and bake until leaves are crisp but not browned, 5 to 7 minutes more.
  3. *You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan.


Make ahead: Up to 1 week, stored airtight.

Charity Ferreira, Healthy in a Hurry (Weldon Owen, 2012; $30) by Karen Ansel and Charity Ferreira.,
May 2012

Nutritional Information

  • Calories: 18
  • Calories from fat: 72%
  • Protein: 0.2g
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Carbohydrate: 1g
  • Fiber: 0.2g
  • Sodium: 54mg
  • Cholesterol: 0.0mg