I’m not sure how you feel about kale chips — they are not for everyone, as my children have made abundantly clear — but if you’re fan like I am, this is a wonderful version to try. The recipe comes from one of my favorite new cookbooks, Kale, Glorious Kale by Catherine Walthers. The crisp, shattering leaves are a bit salty, a bit sweet and a bit spicy; and the sesame seeds add nutty flavor and heft. The first time I made them, I ate the entire batch standing at the stove before I could even photograph them, and then I happily made them again. Kale chips are guilt-free, after all. They’re filling too (well, at least if you eat the whole pan like I do) — make them in the afternoon and they’ll easily tide you over until dinnertime.
Begin by pulling the kale leaves off of the tough ribs. Discard the ribs, then thoroughly dry the leaves with paper towels. If the leaves start off wet, they won’t crisp up.
Next, toss the kale with the olive oil, maple syrup, salt, cayenne pepper and sesame seeds.
Be sure the leaves are evenly coated.
Arrange the kale on a parchment lined baking sheet in a single layer.
Bake for 25-30 minutes, until the kale is crisp but not browned. Keep a close eye on it towards the end; the chips go from perfectly cooked to burnt quickly.
Taste and adjust seasoning if necessary, then let cool on the baking sheet.
Note: My only changes to the original recipe were to reduce the maple syrup by one tablespoon and increase the salt by just a pinch.
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Maple Sesame Kale Chips
- 5 cups gently packed curly kale (stripped from stalk, torn into pieces a little larger than bite-size, rinsed and dried)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- 1/8 teaspoon cayenne pepper
- 3 tablespoons sesame seeds
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- Place the kale leaves in a large bowl. Using a few paper towels, blot the kale to dry thoroughly. Add the olive oil and salt; massage the kale with your hands until all of the leaves are well coated. Add the maple syrup, cayenne pepper and sesame seeds and toss until evenly coated. Most of the sesame seeds should stick to the leaves.
- Place the kale in a single layer on the prepared baking sheet. Bake for 25-28 minutes, until the leaves are completely crisp but not browned. Keep a close eye on it; the chips will go from perfectly cooked to burnt quickly. Taste and add more salt if needed. Let the kale chips cool on the baking sheet, then serve.
- Per serving (2 servings)
- Calories: 247
- Fat: 15g
- Saturated fat: 2g
- Carbohydrates: 27g
- Sugar: 10g
- Fiber: 8g
- Protein: 8G
- Sodium: 366mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.