Soy and Sesame Kale Chips
Yield: 6 cups
Cook Time: 20 minutes
Tips: Curly kale (shown above) or Lacinato kale (also referred to as Tuscan kale, dinosaur kale, black kale and Italian kale) may be used.
Suggestion: Serve as a healthy appetizer or for anytime snacking.
Ingredients
- 7 to 8 oz. Lacinato or curly kale
- 1 1/2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
Directions
Preheat oven to 300° F.
Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from the ribs, then discard the ribs. Tear leaves into roughly 4-inch pieces (kale shrinks as it bakes). Pour oil and soy sauce into a largebowl, then add kale and toss to coat evenly.
Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from the ribs, then discard the ribs. Tear leaves into roughly 4-inch pieces (kale shrinks as it bakes). Pour oil and soy sauce into a largebowl, then add kale and toss to coat evenly.
Arrange leaves in a single layer on 2 rimmed baking sheets. Place in oven and bake for 13 minutes. Remove from oven and sprinkle evenly over all leaves with sesame seeds. Return to oven and bake until leaves are crisp but not browned (about 5 to 7 minutes more). Remove from oven and allow to cool in baking sheets.
Stored in an airtight container at room temperature for up to 1 week.
Stored in an airtight container at room temperature for up to 1 week.