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
How to Make It
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.
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.
Healthy in a Hurry (Weldon Owen, 2012; $30) by Karen Ansel and Charity Ferreira.
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this is a great healthy snack recipe. i've never had kale before, and was pleasantly surprised at how this turned out. only drawback was i was tasting kale for the rest of the night......but a small price to pay if this keeps me away from chips!!!
These were delicious!! I've made kale chips before using olive oil, cayenne pepper, salt, and pepper, but these by far were the best. I already made two batches. I agree that the pan needs to be sprayed w/nonstick spray beforehand, but will definitely make it again.