Soy and Sesame Kale Chips

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.

Yield: Makes 6 cups (serving size: 1/3 cup)
Total:
Recipe from Sunset

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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  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.
Note:

Make ahead: Up to 1 week, stored airtight.

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