Maple Sesame Kale Chips
This post may contain affiliate links. Read my full disclosure policy. These guilt-free crispy kale chips are a bit salty, a bit sweet and a bit spicy. I get it—kale chips aren’t for everyone (my kids have made that pretty clear!), but if you’re a fan like I am, you’ve got to try this version. It’s from a wonderful cookbook, Kale, Glorious Kale by Catherine Walthers. The crispy leaves are salty, sweet, and a little spicy, with sesame seeds for a nutty kick. Full disclosure: I ate the entire batch standing at the stove! These guilt-free chips are surprisingly filling, and they make a great afternoon snack to hold you over until dinner. Table of Contents What You’ll Need To Make Maple Sesame Kale ChipsStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Maple Sesame Kale Chips Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Maple Sesame Kale Chips Curly kale (stripped and torn): The base of the chips, providing the crunchy texture. Olive oil: Helps the kale crisp up while adding richness. Salt: Enhances the flavor and balances the sweetness. Maple syrup: Adds a touch of sweetness to complement the salt and spice. Cayenne pepper: Provides a subtle kick of heat. Sesame seeds: Adds nuttiness and texture to the chips. Jump to the printable recipe for precise measurements Curly kale (stripped and torn): The base of the chips, providing the crunchy texture. Olive oil: Helps the kale crisp up while adding richness. Salt: Enhances the flavor and balances the sweetness. Maple syrup: Adds a touch of sweetness to complement the salt and spice. Cayenne pepper: Provides a subtle kick of heat. Sesame seeds: Adds nuttiness and texture to the chips. Jump to the printable recipe for precise measurements Step-by-Step Instructions Begin by pulling the kale leaves off of the tough ribs. Discard the ribs, then thoroughly dry the leaves with paper towels. If the leaves start off wet, they won’t crisp up. Next, toss the kale with the olive oil, maple syrup, salt, cayenne pepper, and sesame seeds. Be sure the leaves are evenly coated. Arrange the kale on a parchment lined baking sheet in a single layer. Bake for 25 to 30 minutes, until the kale is crisp but not browned. Keep a close eye on it towards the end; the chips go from perfectly cooked to burnt quickly. Taste and adjust seasoning if necessary, then let cool on the baking sheet. Note: My only changes to the original recipe were to reduce the maple syrup by one tablespoon and increase the salt by just a pinch. You May Also Like RecipeComments (19)Add Comment Recipe Comments (19) Add Comment Ingredients 5 cups gently packed curly kale (stripped from stalk, torn into pieces a little larger than bite-size, rinsed and dried) 1 tablespoon olive oil ¼ teaspoon salt 1 tablespoon maple syrup ⅛ teaspoon cayenne pepper 3 tablespoons sesame seeds 5 cups gently packed curly kale (stripped from stalk, torn into pieces a little larger than bite-size, rinsed and dried) 1 tablespoon olive oil ¼ teaspoon salt 1 tablespoon maple syrup ⅛ teaspoon cayenne pepper 3 tablespoons sesame seeds Instructions Preheat the oven to 300°F. Line a baking sheet with parchment paper. Place the kale leaves in a large bowl. Using a few paper towels, blot the kale to dry thoroughly. Add the olive oil and salt; massage the kale with your hands until all of the leaves are well coated. Add the maple syrup, cayenne pepper and sesame seeds and toss until evenly coated. Most of the sesame seeds should stick to the leaves. Place the kale in a single layer on the prepared baking sheet. Bake for 25-28 minutes, until the leaves are completely crisp but not browned. Keep a close eye on it; the chips will go from perfectly cooked to burnt quickly. Taste and add more salt if needed. Let the kale chips cool on the baking sheet, then serve. Preheat the oven to 300°F. Line a baking sheet with parchment paper. Place the kale leaves in a large bowl. Using a few paper towels, blot the kale to dry thoroughly. Add the olive oil and salt; massage the kale with your hands until all of the leaves are well coated. Add the maple syrup, cayenne pepper and sesame seeds and toss until evenly coated. Most of the sesame seeds should stick to the leaves. Place the kale in a single layer on the prepared baking sheet. Bake for 25-28 minutes, until the leaves are completely crisp but not browned. Keep a close eye on it; the chips will go from perfectly cooked to burnt quickly. Taste and add more salt if needed. Let the kale chips cool on the baking sheet, then serve. Nutrition Information Powered by Per serving (2 servings) Calories: 247 Fat: 15g Saturated fat: 2g Carbohydrates: 27g Sugar: 10g Fiber: 8g Protein: 8G Sodium: 366mg Cholesterol: 0mg Per serving (2 servings) Calories: 247 Fat: 15g Saturated fat: 2g Carbohydrates: 27g Sugar: 10g Fiber: 8g Protein: 8G Sodium: 366mg Cholesterol: 0mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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