Print Options:

Soy and Sesame Kale Chips





Yields
Makes 6 cups (serving size: 1/3 cup)



Total Time
35 mins

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.

 

This recipe, and others like it, can be found in the article “20 Recipes That Will Use up Your Fall Farmers Market Haul.”

su-Soy and Sesame Kale Chips




Photo: Annabelle Breakey
 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
Step 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.

Step 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.

Step 3
3

*You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories18
% Daily Value *
Total Fat 1.4g2%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 54mg3%
Total Carbohydrate 1g1%

Dietary Fiber 0.2g1%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.