Yummy in my Tummy & Great for my health😉 Great Combo 😇
Soy and Sesame Kale Chips
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.
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- 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
- 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.
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