Baked Sesame Kale Chips
These are crispy, salty, and best of all - healthy! With just a handful of ingredients, you can enjoy this in under 20 minutes. If you want your kale chips to be a bit spicy, I recommend adding a small amount of cayenne to the below recipe. I highly recommend enjoying these chips day-of as they do not store well.
This recipe first appeared in my biweekly recipe column, Mixing with Zest, in The Westfield Leader on September 30, 2021 (page 16).
Ingredients:
1 bunch (or bag) of kale
¼ cup olive oil
½ teaspoon sesame oil
¼ teaspoon black pepper
¼ teaspoon kosher salt
¼ teaspoon paprika
Optional: sprinkle of parmesan cheese
Directions:
Preheat the oven to 325 degrees Fahrenheit.
Thoroughly rinse and dry your kale. The drier, the better. If the kale is really wet, it won’t bake very well.
Tear the kale into small pieces and place it in a large bowl. I like to remove any thick stems and use only the leaves.
Add the olive oil, sesame oil, black pepper, salt, and paprika. Use your hands to massage the kale until everything is well combined.
Pour the kale onto a baking sheet lined with parchment paper (to prevent sticking and burning). Make sure the kale is evenly spread on the baking sheet to ensure proper baking.
Bake for ~15 minutes or until crispy. Remove from the oven and sprinkle with a bit of parmesan cheese if desired.