4.3 from 9 votes
Extra Crunchy Lacinato Kale Chips
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 6 servings
Calories: 70 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 1 bunch Lacinato kale
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon liquid honey
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon granulated garlic
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon yellow cornmeal
- 1 Tablespoon sesame seeds white or black
- 1 Tablespon chia seed white or black
- 1 Tablespoon hemp 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.
- 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.
Cup of Yum
Notes
- Make these vegan by swapping out the honey for pure maple syup
Nutrition Information
Calories
70kcal
(4%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
218mg
(9%)
Potassium
172mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
4509IU
(90%)
Vitamin C
42mg
(47%)
Calcium
133mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 70
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 218mg | 9% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 4509IU | 90% |
| Vitamin C | 42mg | 47% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.