Kale chips, the mother of all healthy snacks. It’s like eating healthy versions of potato chips. They’re so simple to make, and delicious too! Enough to trick your mind that you are actually eating chips, minus the calories.
Traditionally, kale chips are most just lightly salted & peppered (with some extra chill powder additions for flavor) to mimic potato chips. I have since discovered a much more delicious tasting sauce for this than just plain old salt & pepper.
A bunch of kale
1 tbsp sesame oil
1 tbsp soy sauce
*Optional – you can add sprinklings of sesame seed if you like.
The kale I used are the curly kind, I find that they give more texture and crispiness.
So what you need to first do, is to wash the kale and dry it completely with paper towels. They MUST be totally dry, otherwise you’re gonna have soggy chips. After that, tear off the leaves from the stem in bite-sized sections. You can discard the stem.
Mix your soy sauce and sesame oil mixture. If you like your chips a little saltier, add more soy sauce. Toss your leaves in a bowl with the sauce. Take care to not over-coat your chips, just a slight coverage would do.
Lay them out onto a tray. You can choose to use parchment paper to line the tray if you wish. Then, sprinkle any additional toppings (eg. sesame seeds, chia seeds) you like.
Preheat your oven to 180°C. Leave your leaves to bake between 6-10 minutes. Depending on how hot your oven is, you should start keeping an eye on your leaves after 6 minutes.
There you have it, crispy kale chips! The browned areas look like it’s burnt, but it’s actually a small pool of sauce mixture that have collected at the edges and glazed over the area – hence why it is best not to overcoat your leaves. Store them in an airtight container to retain freshness, but it’s best to consume within two days.