Name: Kale chips, 2 ways
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: International
Ingredients: 14 oz kale; 7 tbsp olive oil (divided); 1 tbsp soy sauce; 1 tsp tomato paste; 1 tbsp sesame seeds; 0.25 lemon (juice); 1 tsp chili powder; 0.25 tsp paprika; 2 tbsp Parmesan cheese

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Preheat oven to 100°C/200°F. For the sesame marinade, mix half of the olive oil with the soy sauce, tomato paste, sesame seeds, and lemon juice in a small bowl.

For the Parmesan-chili marinade, mix remaining olive oil, chili powder, and paprika in a small bowl. Grate Parmesan into the bowl and mix.

Remove kale leaves from stem, tear into bite-sized pieces, wash, and dry completely. Divide kale into two bowls, add one bowl of marinade to each, tossing until kale is fully and evenly coated.

Spread the kale evenly on a parchment-lined baking sheet in one layer. Bake at 100°C/200°F for approx. 30 min. or until kale is crispy and slightly brown. Remove from oven and allow to cool completely. Enjoy!

Kale chips, 2 ways

Absolutely delicious recipe! My husband finished more than half of it in 5 minutes. Re cooking it, perhaps my oven was a little too hot; I tried to bake at 100c but around the 15 min mark, it was burnt to a crisp. So I lowered the temp & baked for about 10-12 mins and checking it every now & then. The key to making it crisp is to ensure there is completely no moisture! Dry kale leaves thoroughly & I took a tip from Christine above; I used a wooden spatula to keep the oven door slightly ajar allowing steam to escape. Easy and delicious recipe, just gotta have lotsa patience :)

I have a chopsticks between the oven door clamped so that it remains slightly open and moisture can escape easily :)

Kale chips, 2 ways

Ingredients

Utensils

Nutrition per serving

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Enjoy your meal!

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