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Asian Kale Chips

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Asian Kale Chips
  • Prep 15 min
  • Total 30 min
  • Servings 6
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Enjoy the variety of flavors of kale chips we have created in this recipe!
Updated Sep 20, 2016

Ingredients

  • 1 bunch (8 oz) fresh kale, ribs removed, leaves torn into 1- to 2-inch pieces (6 cups)
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly grated gingerroot
  • 1/4 teaspoon salt
  • 2 teaspoons sesame seed, toasted

Steps

  • 1
    Heat oven to 350°F. Spray 1 or 2 cookie sheets with cooking spray. Wash and thoroughly dry kale. In large bowl, toss kale, oil, gingerroot and salt to thoroughly coat kale.
  • 2
    Place in single layer on cookie sheet(s). Bake 1 cookie sheet at a time 12 to 15 minutes or until crisp. Sprinkle with sesame seed. Cool and serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    For an Asian variation, substitute 1 1/2 teaspoons chili garlic sauce for the ginger.
  • tip 2
    For a Middle Eastern version, substitute 2 teaspoons harissa paste for the ginger.
  • tip 3
    To toast sesame seed, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition

35 Calories, 1 1/2g Total Fat, 1g Protein, 4g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
35
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
115mg
5%
Potassium
170mg
5%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
4%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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