Wednesday, May 16, 2012
Sesame Kale Chips
There’s just no denying it, a threshold has been crossed. I have become the type of person who drinks “coffee” from dandelions, makes “sour cream” out of cashews and now, creates “chips” from roughly torn kale leaves. I’ve been known to make these out of desperation. With no other snacks in the house and a head of kale in the crisper, a snack deprived person will resort to almost anything.
Of course I recognize that “treat” is subjective, but these satisfy the desire for something crispy and salty—and to have a snack in the richest shade of dark green is surely a bonus.
1 head of kale
1/4 cup sesame seeds
1 Tbsp. Olive Oil
Preheat oven to 350 degrees F.
Rinse kale and tear stems off the leaves. Spin, shake, blot ALL moisture off of the kale. If in doubt, let air dry for 10 minutes as well. Once dry, place in a large bowl and sprinkle the olive oil over. Use your hands and massage the oil into the kale, coating each leaf. If it’s feeling a bit dry, drizzle extra oil, remassage. Once covered, sprinkle 1/4 cup sesame seeds over the kale and toss to evenly distribute.
Lightly sprinkle with sea salt (it’s easy to oversalt, be conservative).
Spread out on two baking sheets lined with parchment, avoid overlaps and bake for 20 minutes. Don’t allow the leaves to brown or the chips will be bitter. Optional + Recommended: sprinkle with smoked paprika and a pinch of cayenne.