Photo: Annabelle Breakey
Total Time
35 Mins
Makes 6 cups (serving size: 1/3 cup)

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.

How to Make It

Step 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.

Step 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.

Step 3

*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.

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

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Ratings & Reviews

melissaotero's Review

January 06, 2014
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!!!

lyla779's Review

August 01, 2013
Yummy in my Tummy & Great for my health. Great Combo.

ngsharp's Review

July 14, 2013
So good! Definitely need the non-stick foil.

Ljmarine's Review

April 29, 2013
love kale chips, but in the recipe you MUST use parchment paper or silicon pat or the chips stick to the pan. Then you get kale chip dust. Although I used them in my salad anyway.

TonyaLeddy's Review

February 25, 2013
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.

JenniferM's Review

May 29, 2012
This was my first attempt at kale chips and they were tasty. I used non-stick foil to line one pan and regular foil for the other pan. Definitely need to use non-stick foil or cooking spray.

SFFoodie's Review

May 20, 2012
A bit too salty, but the biggest issue is that they stuck to my non-stick pans. About a third of the chips ended up as crumbs just trying to get them off. Definitely use cooking spray.