Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Crispy Asian Kale
This is an incredible snack and a great alternative to chips. Use it as a side dish or an appetizer at a party!
5 minprep time
15 mincook time
6servings
1 1/2 cups
Print Recipe >
Step-By-Step Instructions:
Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.
In a large bowl, whisk together the olive oil, soy sauce, Splenda Brown Sugar Blend, and garlic powder.
Toss the kale in dressing to coat and spread kale in one layer onto the two baking sheets. Do not overload the baking sheets with kale. Use a third baking sheet if needed.
Bake for 10-15 minutes or until the kale is crispy.
This is the 2nd time I've made these kale chips & this is what i did the 2nd time around. I doubled the sauce, for a pound BAG of kale, you need more sauce. (Be sure to remove the thick stems from your kale)
The 2nd thing I did is after spreading the kale mixture, I gave it a good sprinkling of sesame seeds!
10-15 minutes is not enough time to dry out this kale, it's more 25-30 minutes and you need to toss the kale every 10 minutes.
Creating a free account allows you full access to personalized meal planning and grocery list creation features, plus our monthly e-newsletter with the latest nutrition news.
Reviews & Ratings
Recommended
The 2nd thing I did is after spreading the kale mixture, I gave it a good sprinkling of sesame seeds!
10-15 minutes is not enough time to dry out this kale, it's more 25-30 minutes and you need to toss the kale every 10 minutes.