Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Charity Ferreira
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary test

total:
35 mins
Yield:
Makes 6 cups (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

Make ahead: Up to 1 week, stored airtight.

Source

Healthy in a Hurry (Weldon Owen, 2012; $30) by Karen Ansel and Charity Ferreira.

Nutrition Facts

18 calories; calories from fat 72%; protein 0.2g; fat 1.4g; saturated fat 0.2g; carbohydrates 1g; fiber 0.2g; sodium 54mg.
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