Kale chips are the crispy, crunchy, salty, addictive snack for January.
These are the crunchy, crispy, salty, you-can’t-eat-just-one chips of your detox dreams. Then we amped them up a little bit with some toasted sesame seeds. Try making these and keeping them around for more than an afternoon.
5 cups torn kale (pieces should be about 2 inches long)
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
1 tablespoon toasted sesame seeds
Preheat the oven to 325 degrees. Line a sheet pan with parchment or foil (to make clean-up easy).
You can do this in a large bowl, or you can do what I do, which is toss the whole mess together on the sheet pan. However you do it, toss the kale, olive oil, salt, pepper, and sesame seeds. Pour the kale onto the prepared sheet pan, and spread it into one layer. You want the leaves to crisp, not steam. Bake for about 18 minutes, or until the edges of the kale are crisp and beginning to brown.