We have been spamming your Instagram lately with indulgent desserts and bread recipes, so let’s make a light healthy snack today; Kale Chips with Sesame and Soy Sauce. These are seriously so addictive. Salty and crispy full of flavors of garlic, soy sauce, and sesame. Best of all they are nutritious filled with vitamins, minerals, and antioxidants. So put down the potato chip and indulge in this guilt-free.
Adults love these, kids love these, we seriously can not stop munching on them. Make these your own with flavors you and your family enjoy. Try a simpler version with some olive oil, a squeeze of lemon, and some salt.
Don’t ever say we didn’t make anything healthy!
What you will need to make Kale Chips with Sesame and Soy Sauce
Tips for Perfectly Crisp Kale
Oven Baked Kale Chips are super easy to make, just a couple of things you need to keep in mind for perfectly crisp kale chips that dare we say are comparable to a potato chip.
- Oven Temp: 110°C is the Oven temperature, this is key in the baking process. We are going to bake these low and slow. This will help retain the nutritional value of the kale as well as prevent them from burning easily at a high temperature.
- Curly Kale VS Lactino Kale (dinosaur kale): There are two spieces of kale you will most likely find at the supermarket. One is Curly Kale named for its Curley-edged leaves and Lactino Kale recognizable but it’s smoother flatter leaves. For this recipe opt for the Curley kale it makes a better chip.
- Kale Prep: We have a dedicated section for washing and drying your kale it’s integral for a successful chip. So follow these instructions thoroughly.
Have fun making this recipe your own. You now know the technique change it up with whatever flavors you and your family enjoy. Here are some ideas to get you started.
- olive oil with lemon
- salt and pepper
- chili powder
- garlic powder
- onion powder
- lemon & parmesan
How to make Crispy Kale Chips
Wash kale, dress kale, bake kale, eat kale. I love this recipe!
Divide the racks in your oven so it’s split into thirds. Preheat oven to 110°C
Washing and drying the kale is one of the most important steps in this recipe.
First, we need to remove the kale from their stalks. You can either use a knife and cut around the stalk or run your hand down the stalk, the leaves should mostly come off. Then tear your kale leaves into medium-sized even pieces. When kale bakes it drastically gets smaller so do not tear them too small.
Fill a very large bowl with some cold water, your sink could work for this also. Dump in all your Kale then submerge them into the water and move it around a bit to loosen any dirt. Remove kale and place in a colander give it one more rinse under cool water, then lay it out on some towels to dry. If you have a salad spinner, spin the kale in batches to dry them off quicker. Then lay those on towels to make sure it dries out completely. There really needs to be no moisture present on the kale leaves as it will hinder the oil and seasoning adhering onto the kale leaves as well as prevent them from crisping up properly.
After the kale has properly dried, place it in a large bowl add sesame oil, soy sauce, and garlic powder. Use your hands and give it a good massage making sure you get every piece of kale. Add in the sesame seeds and toss once more to combine.
Divide the kale between two baking sheets making sure to spread it around (don’t crowd the pan). Place in the oven for 30 minutes, flipping the kale using a spatula or your hands midway through. After 30 minutes if your kale is not completely crisp give it another 1-2 minutes, be very careful at this stage it is very easy to burn. The Kale is done when it is perfectly crisp. There should be very minimal browning.
Allow the Kale to continue to crisp up in the baking sheet as it cools,
These are best eaten right out of the oven, but for storage allow the kale to complete cool and plate into an airtight container.
If you make these Kale Chips with Sesame and Soy Sauce! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.
Crispy Kale Chips with Sesame and Soy Sauce
- 300 grams bunch of Kale 1 bunch
- 2 tbsp sesame oil
- 4 tsp soy sauce or low sodium soy sauce
- 4 tsp garlic powder
- 4 tbsp sesame seeds
- Divide the racks in the oven so it's split into thirds. Preheat oven to 110°C
- Remove Kale from stems. Tear them into medium-sized pieces for even cooking (these will drastically get smaller as they bake so don't make them too small). Fill a bowl with cool water and submerge the kale into the water, move it around a bit to loosen any dirt.
- Remove kale and place in a colander give it one more rinse under cool water, then lay it out on some towels to dry. If you have a salad spinner, spin the kale in batches to dry them off quicker.
- After it has properly dried place it in a large bowl add sesame oil, soy sauce, and garlic powder. Use your hands to massage all the ingredients into the Kale. Make sure the oil and seasoning is distributed evenly on all kale leaves
- Add in the sesame seeds and give it one more mix.
- Divide the kale evenly between two baking sheets making sure to spread it around evenly (do not crowd the pan).
- Place in the oven for 30 minutes, flipping the kale midway through. If it's still not crisp give it 1-2 minutes more, be careful it does not burn.
- Allow the kale to cool completly on the baking sheet for 2-3 minutes before eating.
- For storage allow the kale to cool completely and place into an airtight container with lid.