Soy and Sesame Kale Chips

Soy and Sesame Kale ChipsRecipe
Photo: Annabelle Breakey
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.


Makes 6 cups (serving size: 1/3 cup)
Total time: 35 Minutes

Recipe from


Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 18
Caloriesfromfat 72 %
Protein 0.2 g
Fat 1.4 g
Satfat 0.2 g
Carbohydrate 1 g
Fiber 0.2 g
Sodium 54 mg
Cholesterol 0.0 mg


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


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. 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.

*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.