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Photo: Annabelle Breakey Photo by: Photo: Annabelle Breakey

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.

Sunset MAY 2012

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

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. 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.

Note:

Make ahead: Up to 1 week, stored airtight.

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
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Soy and Sesame Kale Chips recipe

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