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Maple Sesame Kale Chips

5 stars based on 3 votes

kale chips

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.


Maple Sesame Kale Chips

Servings: 2
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes


  • 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


  1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.

Nutrition Information

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  • Per serving (2 servings)
  • Calories: 247
  • Fat: 15g
  • Saturated fat: 2g
  • Carbohydrates: 27g
  • Sugar: 10g
  • Fiber: 8g
  • Protein: 8G
  • Sodium: 366mg
  • Cholesterol: 0mg

Reviews & Comments

  • 5 stars

    Wouldn’t change a thing about this recipe. I loved the sweetness with a light spicy bite. A delicious light snack after lunch and before dinner.

    - Carley on September 21, 2017 Reply
  • 5 stars

    Our kale plant has been growing like crazy and my family doesn’t particularly like plain kale chips. Tried this one and it was a hit! Will definitely keep this one as a staple. 🙂

    - Naomi on September 21, 2017 Reply
  • What oven temp?

    - Colleen on July 30, 2016 Reply
    • Colleen, These should be baked at 300°F. Enjoy!

      - Jenn on July 31, 2016 Reply
  • These chips are absolutely addicting, they even pair well with a great red wine. Delicious.

    - Kathy on October 6, 2015 Reply
  • 5 stars

    Jenn- I happened to have fresh dino kale in my fridge and a container of sesame seeds, so I was thrilled to get this recipe in my inbox. I made it per your recipe except I used my dehydrator instead of the oven. You are right- these kale chips are delicious and addictive! They are a nice sweet change from my usual olive oil, salt and nutritional yeast variety. I will be making these again! The sesame seeds were such a great addition. Thanks!

    - Bridget on October 2, 2015 Reply

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