Serves: 2
Serving size: 2 cups
Calories per serving: 140
If you enjoy the crunch factor as much as I do, you will consider this recipe heaven-sent. Turning a superfood into a chip is a miraculous transformation! The flavors of sesame, ginger, and honey with a little heat from the pepper flakes create a layered effect that make this snack a stand-out.
1 bunch kale, rinsed and patted dry
1 tablespoon olive oil
2 tablespoons toasted sesame oil
Pinch of red pepper flakes
1 teaspoon low-sodium soy sauce
½ teaspoon granulated garlic
1 tablespoon ground ginger
1 tablespoon honey
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Stem the kale leaves and tear the leaves into large pieces, roughly 4 inches.
In a large bowl, whisk together the olive and sesame oils, red pepper flakes, soy sauce, garlic, ginger, and honey. Toss the kale with the mixture to coat the leaves.
Arrange the kale leaves in an even layer on the lined baking sheet and bake for 15 minutes. Watch carefully to avoid burning the chips.