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Kale chips are all the rage right now.
Everywhere you look, you’ll see recipes for them. I remember the first time I had heard of kale chips was when I was reading the freebie magazine from my local health food store. At that time, I wasn’t a huge fan of kale, so I didn’t give them a second thought.
Fast forward to 2012, and I can’t get enough kale. I have been eating it regularly this winter, especially since there is such slim pickings for fresh veggies here in CO.
I regularly whip up a batch of baked kale chips to crunch on. Even family and friends, who were otherwise skeptical of chips made from kale leaves, thought they were delicious and were happy to snack on them. You really don’t need a recipe to make these. You can use whatever flavorings or oils you want. This is just how I always make them.
- Preheat oven to 325 degrees.
- Line a few cookie sheets with parchment paper and set them aside.
- Wash and destem the kale.
- Cut the leaves into chip-size strips (or however big you want the chips to be).
- In a large bowl, whisk the sesame oil, balsamic vinegar, garlic powder, and sea salt together.
- Add the kale leaves and toss until the leaves are covered with the dressing.
- Lay the strips of kale onto the baking pans in a single layer.
- Drizzle the remaining dressing over the leaves and sprinkle on the toasted sesame seeds (however much (or little) you like).
- Bake for 12-16 minutes. Make sure you watch them, as they can burn easily. Mine got a tiny bit too done in the pic above.
- Remove from oven. The leaves may seem soft, but they will harden as they cool. Enjoy!
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