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