Baked Asian Kale Chips Recipe
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Prep Time
10 Minutes
Cook Time
15 Minutes
Step 1: Set your oven to a preheat temperature of 350 degrees F, or 175 degrees C.
1 Bunch of Fresh Kale
2 Tablespoons of Organic Sesame Oil
2 Tablespoons of Organic Soy Sauce
Ready In
25 Minutes
1/2 Tablespoon of Fresh Lemon Juice
1/4 Teaspoon of Ground Ginger
1/4 Teaspoon of Garlic Powder
1/2 Tablespoon of Sesame Seeds
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1/4 Teaspoon of Salt
Step 2: You will now want to rinse your fresh kale under cool to slightly warm tap water. Once your kale is clean shake off any excess water, then use a paper towel or kitchen cloth to finish the drying process. Next, cut or shred your kale into small to large chip size pieces, making sure that you set aside any of the tough and super fibrous inner stalk, which is inedible.
Step 3: Take out a large mixing bowl and then add your cut or shredded kale chips into it. Next, take out a smaller mixing bowl and then add into it the organic sesame oil, organic soy sauce, fresh lemon juice, ground ginger, garlic powder, sesame seeds, and salt. Using a whisk thoroughly stir the oil and seasonings together until you have a completely consistent mixture. Moving right along, drizzle your oil and seasonings over the kale chips in the larger mixing bowl. Using sterile hands gently toss and mix the ingredients together until your kale chips are nicely coated with the seasoned oil. Throughout this process try not to smash or crush your kale, as you want it to remain as crisp and unwilted as possible.
Step 4: Line a large baking sheet with non-stick parchment paper. Evenly line out your kale chips. You don't want to stack the kale chips on top of each other, as they'll stick together during the baking process. It is ok if the chips are slightly touching or overlapping.
Step 5: Slide your Asian kale chips into the oven and bake them at the preheat temperature for 10 to 15 minutes. I usually turn the oven light on so that I can monitor the chips closely, as they have a tendency to burn rather quickly. Once the outer edges of the chips are golden and crispy you'll know that they're done.
Step 6: Once your kale chips have finished baking, slide them out of the oven and allow them to cool for 5 to 10 minutes. Most people love to munch on them when they're still a little warm from the oven, so do be sure and give that a try.
Storage: If you have any leftover baked Asian kale chips, then store them in a tightly sealed container at room temperature. It's best to keep them out of contact with sunlight, as this will cause them to spoil much more quickly. These delicious snacks will keep for up to a whole week if stored properly. Do not refrigerate them as this will draw in moisture and ruin the batch rather quickly.
Health Benefits: Baked kale chips contain tons of cancer and heart disease fighting properties, such as vitamin A, vitamin C, and plant fiber. The garlic powder and lemon juice within this recipe are strong immune system boosters, while the ground ginger is an excellent digestive aid and powerful anti-inflammatory. Additionally, the organic sesame oil if consumed in moderation is proven to combat a variety of health ailments, such as high blood pressure, gingivitis, atherosclerosis, as well as depression.
Bunch of Fresh Kale
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