Toss curly kale leaves in sesame oil and sea salt, and bake at a low temperature for crispy, melt-in-your-mouth chips that kids (and adults) will love!Jump to Recipe
My kids love eating roasted seaweed but they came home from school the other day asking for kale chips. I’m not kidding! It sounds like a strange request coming from a bunch of candy-crazed pre-teens, but someone’s mom made kale chips and all the kids were going crazy for them??
I went to the store and found that I could buy kale chips in Singapore (I’m all up for shortcuts) but they were ridiculously expensive for a teeny tiny pack.
3 tips for making fool-proof kale chips
I’m fairly confident in the kitchen and roasting kale chips seemed pretty easy. Kale has become super accessible due to its almost obnoxious popularity, so I bought some fresh kale and tried to make my own. My first batch was an “epic fail,” according to my kids. The chips were soggy and tasted nothing like tasty snack they tried at school. I did some internet research and found 3 important tips that made all the difference:
- Wash and thoroughly dry curly kale leaves before tossing with oil.
- Keep oil to a minimum (about 1 -2 tablespoons for a large bunch of kale leaves).
- Roast kale at a fairly low temperature (around 225 F) so you can crisp it up without burning it.
Since we love Asian flavors, I tossed my next batch with a combination of canola and sesame oil. Rub the oil in with your hands to make sure it’s all over the leaves. Also, sprinkle sea salt or seasoning AFTER you’ve spread the kale leaves onto your baking pan. This way it gets evenly distributed!
The second batch I made was a bigger success. You know how you open a bag of potato chips and plan to have just one but can’t resist digging in for more? Well, it was just like that! I ended up eating almost the whole batch myself. This isn’t so extraordinary when you see how much the kale shrinks down when it’s roasted. I finally understood why that tiny little bag at the grocery store was so expensive!
Super healthy snack
I’m not going to get into the business of making kale chips any time soon, but they are an irresistible snack that also happens to be super healthy. And when you make them yourself, you can control the amount of oil, salt and seasoning. Another bonus is that kale doesn’t lose it’s nutritional value once it’s been cooked. I did learn that the crispiness doesn’t last long in a highly humid climate, so don’t feel guilty about eating them all in one day!
Sesame Roasted Kale Chips
Asian-flavored kale chips are tossed in sesame and canola oil and then roasted to make a delicious and healthy snack.
- 1 tablespoon canola oil
- 2 teaspoons sesame oil
- 6 ounces curly kale
- 1/4 teaspoon sea salt
Preheat oven to 225°F or 100°C.
Wash kale and tear leaves off of the stem. Dry thoroughly.
Toss kale with 1 tablespoon of canola oil and 2 teaspoons of sesame oil. Rub the leaves with your hands to they are evenly covered.
Spread the leaves onto a roasting pan and sprinkle with sea salt. Avoid overlapping the leaves so they crisp evenly. (I can only fit about half of the kale leaves on a pan at one time, so I do two batches).
Roast at 225°F or 100°C for 40 minutes. If the leaves are still a bit soggy, leave them in oven for another 10 minutes. At a low temperature, they will continue to crisp up and get that melt-in-your-mouth texture.