Ingredients

  • 5 cups curly leaf green kale, stem removed and roughly torn
  • 1 tbs. toasted sesame oil
  • 2 tsp. soy sauce
  • ½ tsp. fresh lemon juice
  • ¼ tsp. ground ginger root
  • ¼ tsp. garlic powder
  • Pinch of sea salt
  • 1 ½ tsp. sesame seeds
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asian style kale chips recipe

Asian Style Kale Chips


You will love my Asian inspired kale chips. They are delicious, full of flavor, and addictive. Make extra because they won’t last long!

Directions

P

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!

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Rating: 4.6/5 (5 votes cast)
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Rating: +2 (from 2 votes)
Asian Style Kale Chips, 4.6 out of 5 based on 5 ratings

Adriana’s Tip –

“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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