I realize there are a million recipes out there for Kale Chips. And I get it, your kids are no fools. But before you give up on feeding the munchkins this powerful, antioxidant enriched, anti-inflammatory and overwhelmingly nutritious snack, you must try this recipe. The combination of fresh lime, soy sauce, sesame seeds and 1 little dash of cayenne is surprisingly yummy.
I’m not offering any guarantees but my kids LOVE “Hot Chips.” We call them “Hot Chips” because, well, “Kale Chips” sounds gross. We eat them right out of the oven. I don’t recommend storing these because, like popcorn, it’s just better fresh (and crispy).
1 bunch kale (about 10-12 Leaves)
2 tablespoons sesame seeds
1 fresh lime
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 dash ground cayenne pepper
cooking spray (not necessary if using silpat baking mat)
2. Wash and remove stems off the kale and cut leaves into 2 inch pieces, removing the spine of the kale. I’ve found kitchen scissors work best vs. chopping with a knife.
3. In a large salad bowl, whisk together the juice from ½ of a lime, plus the olive oil, low-sodium soy sauce, sesame seeds, and 1 little dash of cayenne pepper.
4. Add the kale pieces to the liquid mixture and toss gently until all leaves are completely coated.
5. Remove the kale pieces from the liquid and spread out onto 2 cookie sheets (lined with a Silpat baking mat, if you have one. If not, sprayed with nonstick cooking spray). Make sure there is a little space between each piece.
6. Bake, uncovered, for 12-15 minutes. Keep a careful watch so they don’t burn but make sure you get them to crisp up.
7. Serve Immediately.