You will love my Asian inspired kale chips. They are delicious, full of flavor, and addictive. Make extra because they won’t last long!
reheat oven to 350 degrees.
In a small pan on medium to low heat, toast the sesame seeds (stirring often) until golden brown, set aside.
Tear kale off the stem into bite size pieces and throw into a strainer. Rinse and dry. In a small bowl combine oil, lemon juice, soy sauce and all the spices (except sesame seeds) and mix together until oils and seasonings are incorporated. Put kale in a large deep bowl and drizzle the seasoned oil over the leaves, then toss and mix kale leaves with a small spatula until all leaves are coated evenly.
Place kale on a baking sheet, creating a single layer of leaves. Sprinkle the toasted sesame seeds over the leaves.
Bake for 13-15 minutes, or until leaves look crispy (not brown). Let cool, then enjoy!
“If the kale leaves get too well done (brown) they will have a bitter taste. Make sure to keep an eye on your kale and pull them out at the perfect time so that they are crispy, but not browned.”
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