Crunchy Kale Chips With Sea Salt & Sesame Seeds

I seem to be about three years late to the party on kale chips. But better late than never, right? These are the epitome of healthy junk food – there’s nothing bad in them – just kale, olive oil, sea salt, and sesame seeds – but they taste pretty sinful. Crunchy, crispy, salty and with that rich, mineral-y, sweetness that defines kale.

I used dinosaur kale, also known as Tuscan or lacinato kale, but you can use any kind. I went with the dino kale both because it looked good and also because our older son has recently gotten into dinosaurs.

Drying the kale in the salad spinner by Eve Fox, Garden of Eating blog, copyright 2013

In fact, two of his dinosaur pals helped us make the dino kale chips. The dinosaurs preferred the kale raw. But we liked it better in chip form.

Dinosaurs eating dinosaur kale by Eve Fox, Garden of Eating blog, copyright 2013

Kale chips are good with just oil and salt but you can also dress them up in lots of ways with good results — you could add a dash of ground cumin or garam masala, or a little chili powder, or some garlic salt, or a sprinkling of smoked paprika, or a little brown sugar or a jot of maple syrup, etc.

Kale chips with sesame seeds and sea salt about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2013

They’re very simple to make – the only things to make sure you don’t cheat on are getting the kale fully dried, otherwise the pieces are more likely to steam than crisp, and not overcrowding the baking sheet for the same reason.

Kale chips with sesame seeds and sea salt in oven by Eve Fox, Garden of Eating blog, copyright 2013

These make a great snack. Oh, yeah, and they’re pretty good for you, too.


Kale chips with sesame seeds and sea salt by Eve Fox, Garden of Eating blog, copyright 2013

Crunchy Kale Chips With Sea Salt & Sesame Seeds
Serves 4 as a snack

Ingredients
* 1 bunch of kale, washed and fully dried
* Olive oil (you’ll probably need at least 2 Tbsps)
* Sea salt to taste
* Sesame seeds to taste

Directions
1. Preheat oven to 300 degrees F. Remove the leaves from the center rib of the kale and tear them into large pieces. Place leaves in a large bowl and drizzle with olive oil, salt and sesame seeds and toss until completely coated.

2. Divide the kale leaves between two heavy-duty baking sheets and arrange in a single layer. Many recipes call for you to line the sheets with parchment paper but it’s not necessary unless you are really skimping on the oil – my chips did not stick at all.

3. Bake for 25 minutes, or until crisp – the cooking time will depend somewhat on the thickness of the leaves and the size of the pieces. You can eat them as soon as they’ve cooled down enough to grab. Feel free to adjust your seasonings after they’re out of the oven, too.
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76 comments

Hannah A
Hannah A2 months ago

Thank you for sharing

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David C
David C2 months ago

thanks, love this

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Olivia M
Past Member 2 months ago

thanks for this

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Beryl L
Beryl Ludwig2 months ago

Sesame seeds are good on just about anything on salad on roasted chicken even on any kind of vegetables letting them hooks lightly in the bottom of the pan with garlic and adding the vegetables and gently cooking them is a great way to savor the flavor.

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Beryl L
Beryl Ludwig2 months ago

Yummy I think Kayla is much easier to digest this way. Be sure to choose the sesame seeds also to release the oil otherwise they go undigested.

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Peggy B
Peggy B2 months ago

tHIS IS THE ONLY WAY i LIKE KALE.

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W. C
W. Cabout a year ago

Thank you.

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W. C
W. Cabout a year ago

Thanks.

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Nita L
Nita Labout a year ago

Thank you.

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Peggy B
Peggy Babout a year ago

These are delicious. Even the kids like them and they hate kale.

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