Kale chips, 2 ways
Difficulty
Easy 👌10
min.
Preparation
30
min.
Baking
0
min.
Resting
Ingredients
| 400 g | kale |
| 7 tbsp | olive oil (divided) |
| 1 tbsp | soy sauce |
| 1 tsp | tomato paste |
| 1 tbsp | sesame seeds |
| ¼ | lemon (juice) |
| 1 tsp | chili powder |
| ¼ tsp | paprika |
| 2 tbsp | Parmesan cheese |
Metric
Imperial
Utensils
- oven
- bowl
- whisk
- fine grater
- 2 bowls
- baking sheet
- parchment paper
Nutrition per serving
Cal
316
316
Protein
7 g
7 g
Fat
31 g
31 g
Carb
3 g
3 g
Step 1/4
- 3½ tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp tomato paste
- 1 tbsp sesame seeds
- ¼ lemon
- oven
- bowl
- whisk
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.
Step 2/4
- 3½ tbsp olive oil
- 1 tsp chili powder
- ¼ tsp paprika
- 2 tbsp Parmesan cheese
- bowl
- fine grater
For the Parmesan-chili marinade, mix remaining olive oil, chili powder, and paprika in a small bowl. Grate Parmesan into the bowl and mix.
Step 3/4
- 400 g kale
- 2 bowls
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.
Step 4/4
- baking sheet
- oven
- parchment paper
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!
in Berlin