These delicious kale chips are low in calories and packed full of vitamins and minerals. When you want a crunchy snack, ditch the expensive packaged kale chips and make these crispy treats in your own oven. You can season them however you’d like—the garlic and cayenne combo below is one of my favorites, but get creative, I’m also partial to seasoning with Japanese spices like togarashi or furikake.
Serves 6; yields 5 cups
8 packed cups curly kale, stems removed, leaves torn into uniform chip-size pieces
2 tablespoons reduced-sodium tamari soy sauce
2 tablespoons toasted sesame oil
2 teaspoons granulated garlic powder
1/2 teaspoon chili powder or cayenne pepper
Preheat the oven to 300 degrees. Line 2 to 3 baking sheets with parchment paper or aluminum foil. Place the torn kale onto the lined sheets, making sure the pieces don’t overlap too much. Drizzle with the tamari soy sauce and sesame oil, and sprinkle with the garlic powder and chili powder or cayenne, adding more if you prefer some heat. Toss to coat.
Bake the kale chips for 20 minutes, or until crisp, rotating the baking sheets halfway through the baking time. Remove from the oven and allow to cool and crisp.