Kale chips – lemon and sesame chips never tasted so good.
I absolutely love kale chips and can down a whole bunch of kale chips by myself.
For those of you that haven’t tried kale chips yet, don’t get the store bought ones.
Make your own!
They’re so easy and you can’t beat the freshness.
This recipe can easily be doubled for larger gatherings. You won’t be able to eat just one!
Have you ever tried dill pickle chips? If you love pickles, you’ll love this hack.
What I do to get that same flavour instead of using an artificial dill pickle powder is use about 1/4 cup dill pickle juice instead of lemon juice to toss the kale in.
Oh my! It is pucker-ing good!
What are some of your favourite chip/popcorn flavours? Comment below and I’ll show you how you can substitute other natural ingredients to get the same flavours with a healthier twist.
So a couple of things with Kale.
It’s pretty similar to spinach so that when you bake it or sauté it the volume is going to shrink by tenfold.
In the photo below that the tray looks packed but after rotating it once or twice in the oven, it will all spread out with each piece having enough space to crisp up.
I also love adding sesame seeds to the lemon and olive oil mixture but also sprinkling more on top once they’re laid out on the baking sheet.
These are an absolute staple in our house as the kids love to eat them too. I usually like to make a big batch of these. You can store them in an airtight container so they stay crisp. Even if they do soften up, pop them in the oven for 5 minutes or so and they’ll crisp up again.
Enjoy this healthy snack as you work your way to a healthier you!
xo, Zarine
Kale chips – lemon and sesame chips never tasted so good.
- 1 large bundle curly green kale
- 1 tbsp extra virgin olive oil
- 2 tbsp sesame seeds
- 2 tbsp lemon juice (adjust according to your taste)
- pinch of sea salt
Preheat oven to 225 degrees F (107 C).
Rinse and dry the kale.
Remove the large stems and tear into small pieces.
Add all the ingredients except for the kale to a large mixing bowl and give them a quick stir. Taste for seasoning.
Add in the kale and toss it through the liquid and sesame seeds ensuring each piece is nicely coated.
Spread the kale over 2 large baking sheets . Try to keep the kale as spread out as much as possible to ensure maximum crispiness.
Bake for 15 minutes.
Rotate the pans and flip any kale pieces that are still 'wet' looking.
Bake for another 5-10 minutes.
Remove the sheet trays from the oven and let the kale chips cool slightly.
Enjoy immediately! They're best eaten right away.
Store leftovers in an airtight container at room temperature for 2-3 days. You can also warm them up to crisp them up again if they get soggy as I find sometimes the humid weather just takes over.
