Superfoods unite in this healthy snack of crispy kale chips coated in chia, hemp and sesame seeds. Plus a secret ingredient really turns up the crunch factor. These are a most addicting snack and could not be easier to make!
Course Snack
Cuisine American
Keyword Dairy-Free, Gluten-free, Vegetarian
Essential Ingredient kale
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 6servings
Calories 70kcal
Ingredients
1bunchLacinato kale
1Tablespoonextra virgin olive oil
1teaspoonliquid honey
1/2teaspoonapple cider vinegar
1/4teaspoongranulated garlic
1/2teaspoonfine sea salt
1/4teaspoonfreshly ground black pepper
1Tablespoonyellow cornmeal
1Tablespoonsesame seedswhite or black
1Tablesponchia seedwhite or black
1Tablespoonhemp hearts
Instructions
Preheat the oven to 400℉ and place the oven rack in the middle. Line your largest rimmed baking sheet with parchment paper.
Ensure the kale is completely dry. Place the kale on a large, sturdy cutting board. Using a sharp chefs knife, and working with one stem at a time, cut alongside both sides of the tough stem and remove. Save the stems for a soup or compost them.
1 bunch Lacinato kale
Once all the stems are removed from the kale, cut the leaves into bite-size pieces. Place in a large bowl.
In a small bowl, whisk together the olive oil, honey, vinegar, garlic, salt and pepper until well combined. Measure in the cornmeal, seeds and hemp hearts. Stir well.
Scrape the seed mixture into the bowl of kale pieces. Using your hands, throughly massage the seeds throughout the kale. Take an extra minute or two to get the oil into the crevices of the kale. This will ensure every pieces is crispy!
Now comes the meditative part. Arrange the kale pieces in a single layer on the prepared sheet pan. They can touch, but should not overlap at all or they will not crisp properly. You may want to bake them in two batches, depending on the size of your pan.
Place the baking sheet of kale chips on the middle rack of the oven. Bake for 8 minutes total. Bake for 4 minutes, then rotate the pan and bake for another 4.
Remove kale chips from oven and cool completely. They will crisp up as they cool. I like mine with a slight chewiness to them, but for kale chips that truly shatter into a powder, leave the pan in the oven, turn off the oven, open the door and let them cool in the oven for 15 minutes.
Store chips in an airtight jar or a resealable bag at room temperature. They don't last long in my house, but they will keep for a few days. They also freeze well and recrisp in the oven quite nicely.
Notes
Make these vegan by swapping out the honey for pure maple syup