These Sesame Garlic Kale Chips are crunchy and additively good, your kids will gobble these up.
I hope you all had a wonderful Thanksgiving. We got away to some warmer weather and enjoyed a casual homemade Thanksgiving meal. I woke up early Thanksgiving day and cooked a simple Thanksgiving meal while the boys slept in and then started watching all the football games. Although it took me nearly 8 hours to cook our small feast, dinner was consumed in a mere 20 minutes! It was great to spend some quality time with all the boys, including our eldest son who joined us from college.
This week, I am sharing some recipes that I made just before Hurricane Sandy hit a few weeks ago. I made these Sesame Garlic Kale Chips right before our power went out as I was trying to use up as much of the fresh produce in my refrigerator as possible. Although we weren’t able to save everything, I am so glad we were able to use much of our frozen and refrigerated food.
I’ve made Kale Chips before simply with olive oil and salt, but had been wanting to try a new seasoned coating for these crunchy chips. My kids are not big kale eaters, so I’m always looking for new ways to entice them to eat it. Over the summer, I made batches and batches of Kale Pesto, but now that summer is over and basil season is done, I haven’t made any in a while.
I love dehydrated Kale Chips that are sold in the stores, but since I don’t have a dehydrator, baking/drying them in the oven is the next best thing. One of the very first Kale Chips I ever tried were garlic flavored and I loved them. Another version I like is the Cheezy Flavored Kale Chips which have no cheese, but use nutritional yeast for flavoring. I’ve also seen sesame seeds in the ingredients list of some Kale Chips I’ve eaten. So, I decided to mix all these ingredients together as a coating for my Kale Chips and I have to tell you these are so good!
In fact, my youngest son munched on these when we first lost power after Hurricane Sandy, and asked me several times during the power outage to make them again once our power was restored. These are really addicting – I have to confess I stood over the last baking tray munching on the entire tray myself.
There are a few tricks to making baked Kale Chips:
- Make sure all the hard veins and stems are removed from the kale leaves
- Make sure all the leaves are coated with the seasoning and some oil
- Turn the leaves over halfway through the total baking time to ensure proper crisping
- Remove the crunchy pieces as they bake and continue flipping the pieces to get them to crisp up properly
Sesame Garlic Kale Chips
- 1 bunch curly kale stems and veins removed with a sharp knife (about 13 cups of leaves)
- 1/4 cup raw sesame seeds ground in a coffee grinder or mortar and pestle
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3 tablespoons olive oil
Preheat oven to 300 degrees (I used my convection oven setting).
Wash and spin dry kale leaves in a salad spinner. Remove kale leaves and place in a single layer on a cloth or paper towel. Gently blot any excess water from the leaves. Let air dry until no more moisture remains on the leaves (about 30-45 minutes).
Place kale leaves in a large bowl and toss well with remaining ingredients, making sure each leaf is seasoned.
Transfer kale leaves to 2-3 cookie sheets (depending on the size) lined with parchment paper, making sure kale leaves are in a single layer.
Bake for 5 minutes. Turn leaves over. Bake another 5 minutes. Some leaves will turn dry and crunchy faster than others; remove the ones that are done, then return cookie sheet to over and continue to bake another 2-4 minutes, checking every few minutes, turning the leaves over, and removing the ones that are done. Be careful as kale leaves burn easily.
This recipe has been linked up to Beyond The Peel’s Keep It Real Thursday.
Angie@Angie's Recipes says
They look so CRUNCHY! Love the add of sesame seeds in here.
Oh, sesame is a nice touch to kale chips!
Brian @ A Thought For Food says
I made kale chips the other day and proceeded to eat the whole batch… hadn’t made them in a while. This recipe looks wonderful!
LOVE me some kale chips, and the added flavor here sounds wonderful!
Rachel (Two Healthy Plates) says
These sounds great! I have some leftover kale that I was planning to use to make kale chips with – I’m making this as a snack tonight as soon as I get home =)
Kiersten @ Oh My Veggies says
I’m growing lots of kale in my garden this fall–I can’t wait to make some kale chips with it!
I’m kind of bummed that I’ve still not made Kale chips. I love Kale, and I am pretty sure I would love these. I’ll just have to make them when the hubs isn’t home. I’ve heard they can give the house an interesting aroma, LOL!
Heather (Heather's Dish) says
I haven’t made kale chips that I’ve just LOVED but I think these might be them – sesame is such an obsession of mine right now!
Alyssa (Everyday Maven) says
I eat a batch of kale chips (myself) at least 1x a week – love this flavor profile! Hope you had a great holiday Jeanette 🙂
Glad you all are liking these Kale Chips – I have to make another batch – they go so quick!
Kelly @ Inspired Edibles says
So nice to see that I’m not the only one who uses nutritional yeast – yay! (love it on popcorn). These kale chips look delightfully crisp Jeanette and I’ve not tried them with sesame yet… great idea!
Kelly – I have to say the name nutritional yeast does not sound very appetizing, but I started using it when my son was dairy-free as a substitute for Parmesan cheese so they could enjoy some “cheezy” flavor in his food. I love the taste! Maybe we should rename it – more people might try it.
Cut `n Clean Greens says
Jeanette, love this! How simple, nutritious and perfectly easy! We’re going to feature this tomorrow on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens
–Your friendly Southern California farmers at Cut `n Clean Greens
I definitely need more healthy snacks like this in my life! These kale chips sound fabulous and addictive!
France @ Beyond The Peel says
This is the first recipe I’ve seen that uses nutritional yeast in the seasoning. I love it!
Sylvie @ Gourmande in the Kitchen says
I love how easy kale chips are to make and nutritious too!
Thanks for your recipe. Who doesn’t love garlic and sesame! lol
Lemon and Cayenne Organic Kale Chips are awesome over @ http://awesomeveganblog.com/2012/12/12/kale-chips/
Seriously detox-elicious !!! ;P
I think this seasoning will be fantastic once I’ve mastered the chip part! I tried some basic chips but I used baby kale instead of the heartier curly and it was harder to crisp the delicate leaves. I took your suggestion of removing the crisp leaves as they cooked and that helped. Also, do the leaves have to be completely covered by oil? I may have overdone that part as well. Thanks and looking forward to trying again!
Lena – the leaves should be very lightly coated with oil, not too heavy. Also, spread them in a single layer on a cookie tray so they crisp rather than steam. Good luck!