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    Home / Appetizers

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    Crispy Sesame Kale Chips

    By Alanna Taylor-Tobin on Aug 14, 2010 (updated Jan 20, 2020) / 2 Comments

    Jump to Recipe Print Recipe

    close up of sesame kale chips in a tray

    One of the coolest jobs I've ever had was working as a barista at Farley's, the renowned coffee shop here on Potrero Hill. Known for its surly servers and devil-may-care customer service, we spent much of our time, between making espresso drinks and restocking, smack-talking customers we disliked.

    corner of baking tray with kale chips in it

    After I served a young man his coffee one day, my awesomely hilarious Japanese co-worker, Tomo, complained that said customer was always hitting on her. Furthermore, she said, he also used to hit on the Asian barista who had worked there before her. 'He has Asian favor,' she confided. I thought, 'Asian favor. Yeah, I guess that makes sense.' Seeing my ponderous expression, Tomo put the back of her hand to her forehead and clarified, 'You know, like, I am sick. I have favor.'

    kale pre baking

    You will have asian favor too when you taste this crispy kale tossed with toasted sesame oil, lemon juice and nori strips. After many years of sodden, sauteed greens, I tried this riff on a recipe fromElana's Pantryseveral months ago and have never looked back. If cruciferous greens seem like a punishment that you ought to endure because they're good for you, give this recipe a whirl, and it will change your mind. It's easier than making popcorn, but satisfying in the same crispy, crunchy way. We like to plunk the baking sheet down on the table and nibble the kale right off it with our fingers for a pre-dinner or late-night snack.

    If you don't suffer from Asian favor, feel free to make this with plain old olive oil, salt and lemon juice, or try any other favors, er, flavors you like.

    baking tray with kale chips in on it

    Love kale? Try these recipes:

    • Cheesy Sweet Potato Kale Galette {gluten-free, whole-grain}
    • Herbed Kale Salad with Persimmon, Pomegranate and Maple-Cumin Dressing
    • Baked Chilaquiles with Black Beans and Kale
    • Quinoa, Kale and Sweet Potato Salad

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this kale chip recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Crispy Sesame Kale Chips

    Print Recipe Pin Recipe
    You will love these Asian inspired healthy snacks!
    Alanna Taylor-Tobin
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total: 20 minutes minutes
    Servings: 6 to 8 servings

    Ingredients

    • 1 bunch kale (curly works well, but any kale will do), stems removed, torn into 3" pieces
    • juice of 1/2 lemon (2 tablespoons)
    • 2 tablespoons toasted sesame oil
    • 1 tablespoons tamari, soy sauce, or Bragg's amino acids
    • 1 tablespoon sesame seeds (black, brown, white, or a combination)
    • 2 sheets toasted nori, cut into 1/2x2"strips (scissors work well for this)

    Instructions

    • Preheat the oven to 350º.
    • Place the kale in a large bowl and add the lemon juice, oil, tamari and sesame seeds. Toss with your hands to coat evenly. Spread the kale on a baking sheet, and sprinkle the nori strips over. Bake for 10 - 15 minutes, until beginning to brown and crisp up on the edges. (My kale never gets crisped all the way through, but it is still delicious.) Eat immediately.

    Notes

    Adapted from Elana's Pantry.
    If you have the time, bake these at a lower temperature for a longer time; they will stay greener and more crisp.
    Let a leaf cool for a few minutes on the counter to test it for crispiness.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 76kcalCarbohydrates: 5gProtein: 2gFat: 5gSodium: 187mgPotassium: 258mgVitamin A: 5040IUVitamin C: 62.3mgCalcium: 88mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Crispy Sesame Kale Chips

    Adapted from Elana's Pantry

    If you have the time, bake these at a lower temperature for a longer time; they will stay greener and more crisp. Let a leaf cool for a few minutes on the counter to test it for crispiness.

    1 bunch kale (curly works well, but any kale will do), stems removed, torn into 3" pieces
    juice of 1/2 lemon (2 tablespoons)
    2 tablespoons toasted sesame oil
    1 tablespoons tamari, soy sauce, or Bragg's amino acids
    1 tablespoon sesame seeds (black, brown, white, or a combination)
    2 sheets toasted nori, cut into 1/2x2"strips (scissors work well for this)

    Preheat the oven to 350º.

    Place the kale in a large bowl and add the lemon juice, oil, tamari and sesame seeds. Toss with your hands to coat evenly. Spread the kale on a baking sheet, and sprinkle the nori strips over. Bake for 10 - 15 minutes, until beginning to brown and crisp up on the edges. (My kale never gets crisped all the way through, but it is still delicious.) Eat immediately.

    hand grasping a kale chip

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Jessa says

      August 18, 2010 at 12:07 am

      The crunchy bits that stick to the pan are always my favorite part of a kale stir-fry. I had never thought of making it ALL crispy like that.

      You're a genius, basically. You have changed my kale-eating forever.

      Reply
    2. alanna says

      August 18, 2010 at 3:00 am

      Well, that may or may not be true, but I certainly didn't come up with that particular idea on my own! : )

      Reply

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    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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