Looking for a healthy, kid-approved snack that’s packed with flavour and crunch? These crispy kale chips are oven-baked to perfection and sprinkled with homemade gomasio – a traditional Japanese seasoning made with toasted sesame seeds and salt.
They’re a long-time favourite in our house. In fact, this was one of the very first recipes I ever shared on the blog, way back in 2011, and it’s still one of my go-to snacks today.
While a lot of health food bloggers are currently enjoying raw kale salads or kale smoothies, my taste buds aren’t quite there yet. I do, however, LOVE crispy kale and will happily munch my way through handfuls of the stuff. And I’m not the only one!
Crispy kale is also one of the best ways I’ve found to encourage Lil’ L to eat kale. I often put a bowl out as a starter or as a side dish and, before I even get to sit down at the table, the whole lot will have been demolished!
🌿 The Secret to Perfect Crispy Kale
Over the past three years, I’ve been fine-tuning my method for making crispy kale, to avoid the common pitfalls of burnt or soggy kale. The trick is to roast it low and slow. I started out baking it at 180°C, but the edges would burn before the centres crisped up. I now roast it at 150°C (130°C in a fan oven), which gives beautifully even, crispy leaves with no bitterness.
Another tip: let the kale dry thoroughly before baking – a salad spinner works wonders here. And make sure the leaves aren’t overlapping on the baking tray or they’ll steam instead of crisping up.
Stored in an airtight container, the kale stays crispy for days (not that we ever have leftovers!)
What is Gomasio?
My favourite way of serving crispy kale is with a sprinkling of gosmasio, a traditional Japanese seasoning made from toasted sesame seeds and sea salt. It adds a rich, nutty flavour and just the right amount of saltiness.
You can find gomasio in health food stores, but it’s so easy – and more affordable – to make at home. I like to grind the sesame seeds slightly, which helps them stick to the kale and also intensifies their flavour. I keep the salt content low so I can sprinkle liberally without overpowering the dish.
Recipe Card
Crispy Kale (aka Kale Chips)
Ingredients
- 4 large handfuls curly kale (about 100g) thick stalks removed
- ½ – 1 tbsp coconut sugar or golden caster (unrefined cane) sugar
- ¼ tsp salt
- ½ tbsp olive oil
- 3 tbsp gomasio (see below for recipe) or sesame seeds
Instructions
- Preheat the oven to 150°C (130°C fan) / 300°F. Line two large baking trays with non-stick baking paper.
- Wash the kale and tear into large bite-size pieces (it will shrink as it cooks). Use a salad spinner (or kitchen paper) to dry thoroughly. Place in a large bowl and give it a final dab with kitchen paper.
- Sprinkle over the sugar, salt, oil, and gomasio. Massage everything into the kale leaves until evenly coated.
- Spread the kale out on the prepared trays in a single layer, ensuring the leaves don’t overlap (otherwise they will steam rather than roast). You may need to bake in two batches.
- Bake for 14 minutes, then check for crispness. If needed, continue baking, checking every 2 minutes.
- Crispy kale is most delicious eaten warm, straight from the oven. However, it can be stored in an airtight container where it will keep for up to a week.
Homemade Gomasio (Sesame Salt Seasoning)
Ingredients
- 80 g / ¾ cup hulled sesame seeds
- ¼ tsp salt
Instructions
- Toast the sesame seeds in a dry frying pan (skillet) over medium heat, stirring continuously until golden and fragrant.
- Transfer to a plate to cool.
- Once cool, grind with the salt using a mortar and pestle or coffee/spice grinder. If using an electric grinder, pulse just once or twice – too much and you’ll end up with sesame paste!
- Store in an airtight container in the fridge, where it will keep for several weeks.
What’s Your Favourite Kale Chip Seasoning?
Do you make crispy kale at home? Have you tried flavouring it with Chinese, Indian, or Mexican spice blends? I’d love to hear your favourite combinations in the comments below!
With love,
Sharon xx
I LOOOOOOVE Gomasio, my partner always garnish his rice with gomasio and furikake (seaweed seasoning) and stir fries, haha, just like you ;). I’ve never used gomasio on crispy kale before, that’s a clever way to eat them this way with an Asian twist! I’ve never made crispy kale or kale chips (I prefer crispy kale over chips, that term is very common in the U.S. because they aren’t chips to me, haha), but I’ve had a variety of crispy kale, mostly nooch on them. Mmm, hard to say what is my fave seasoning, I really like five spice pepper, salt/pepper (asian) and in everything else, including furikake! ❤
Believe the hype!! Amazingly lovely – very much like crispy seaweed. I used my “parmasio” recipe from Robin Robertson that I mentioned on veganrecipehour, Sharon, and it was fabulous. Will definitely be making frequently. Thank you 🙂
Parmasio: half cup of sesame seeds, dry toasted as above then ground with an equal amount of nooch/Engevita Nutritional yeast and half a teaspoon of salt. Keeps well in a jar in the fridge.
Crispy kale is amazing isn’t it? So pleased that the recipe worked out for you 🙂 I’ve definitely got to try the sesame and nooch combo. Thank you so much for sharing the recipe xx
I had no idea gomasio was just sesame seeds and salt. Thanks for that! I love learning…
I will have to try my hand at making these. I usually do kale chips in the dehydrator because they are fool-proof, whereas every time I cook them in the oven I burn them!! But, no dehydrator here, and a beautiful bag of kale in my fridge, so oven it is! I will see if the magic 150 C works for me! I can’t wait to try these!
I’ve honestly never had a fail with baking them at 150C. They always come out super crispy and no burnt edges. Really hope it works for you too! xx
I’ve never heard of gomasio, but sesame seeds of kale crisps sounds lovely and crunchy.
I’m going to try this over the weekend, Sharon, as my curly kale at the allotment is rampant! I CANNOT imagine, though, that my children will follow Lil L’s example or even try it; they are deeply suspicious now after I sneaked tomatoes (enemy no. 1) into cake 😉 Will let you know!
Good luck Sarah! Yes, do let me know how you get on. For your first attempt, it might be worth omitting the gomasio seasoning and simply roasting the kale with oil, salt and sugar. Not everyone adds sugar to their kale chips but Lil’ L found the kale too bitter without it. As soon as I added a touch of sweetness, he happily munched away 🙂
Funnily enough, I was a convert to marinated fresh salad kale, and kale in smoothies, way before I came around to kale crisps. In fact, I am still a bit unsure about kale crisps a lot of the time! I find them hit and miss, but will say that the few times I’ve made them at home I’ve liked them much more than the commercial ones. So, this recipe sounds like something to try 🙂
I really need to try and get into kale salads and smoothies. I just find the flavour so strong. Even if I add the tiniest amount to my smoothie I can taste it :/
I recently tried a packet of store-bought kale chips for the first time (dehydrated ones). I was surprised to find that I didn’t like them at all! I much prefer home-baked ones. My favourite way to eat them is warm, straight out the oven 😛
This was also the first way I really enjoyed eating kale. I make it in the dehydrator, flavoured with yeast flakes and chilli.
I love kale and usually add if to my smoothies. I also make kale chips (or buy them) quite regularly, I’ve found cooking them on my lowest oven setting gets them close taste/texture wise to store bought ones, I need a dehydrator to make them even better though!
I’ve like kale chips and do make my own (now and again). I have a fan oven and bake them at 140 degrees. I LOVE your flavouring, I must try making the next batch like that.
The trouble with making kale chips is no sooner have they been cooked they’re eaten – we never have any left over to “store”!
I never have any left over to store either! Fortunately, I find it doesn’t take much effort to make a batch. Lately I’ve been enjoying them as a lunchtime snack (on days when I’m working at home). I often make a batch on a weekend too (so the boys can share!)