Kale Chips with Sesame
by @NomNomCrispy oven-baked kale leaves: torn into thin pieces, roasted with olive oil, salt and sesame, and ready in just over ten minutes. The crunchy snack for stew, movie night or as a topping over salad and soup.
Source / link: US-amerikanische Küche (Klassiker)
Ingredients
| 300 g | kale |
| 2 EL | olive oil |
| 2 EL | sesame seeds |
| 1 Prise | salt |
| etwas | pepper |
Preparation
Step by step through the recipe
- 1 Preheat the oven to 160 °C top/bottom heat and line a baking sheet with baking paper.
- 2 300 g Wash the kale, tear the leaves from the hard stems and tear into bite-sized pieces. Then pat very thoroughly dry with kitchen paper.
- 3 In a bowl, carefully mix the dry kale pieces with 2 EL olive oil, 2 EL sesame seeds, 1 Prise salt and a little pepper so that the leaves are evenly coated.
- 4 Spread the kale in a single layer on the prepared baking sheet and roast in the preheated oven at 160 °C for 10–14 Minuten, until the edges are crispy. Turn once halfway through and make sure the chips do not become too dark.
- 5 Remove the finished kale chips from the oven and let them cool briefly before serving.
Notes & tips
Tip: Pat the leaves really dry and roast them in a single layer only — otherwise they steam and do not become crispy. Variation: Smoked paprika powder or a pinch of chili flakes makes the snack more flavorful. Leftover tip: Stored fully cooled in an airtight container, the chips keep for 2–3 days; briefly re-roast soft chips in the oven. Serving idea: As a crunchy side for kale stew, with dip or as a topping over salad and soup. Note: Contains sesame.
Nutrition
estimated per serving- Calories
- 167 kcal
- Protein
- 6 g
- Fat
- 9 g
- Carbs
- 22 g
– = ingredient not in nutrition database (estimate incomplete)
