Crispy Asian Kale

5 min prep time
15 min cook time
6servings
Recipe by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough Source The Diabetes Cookbook Photo by Adobe Stock
Crispy Asian Kale

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 min prep time
15 min cook time
6servings
1 1/2 cups
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Step-By-Step Instructions:

  1. Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.
  2. In a large bowl, whisk together the olive oil, soy sauce, Splenda Brown Sugar Blend, and garlic powder.
  3. 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.
  4. Bake for 10-15 minutes or until the kale is crispy.
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Nutrition facts

6 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 70
  • Total Fat 3g
    • Saturated Fat 0.4g
    • Trans Fats 0g
  • Cholesterol 0mg
  • Sodium 120mg
  • Total Carbohydrate 9g
    • Dietary Fiber 3g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 4g
  • Potassium 380mg
  • Phosphorous 75mg
Ingredients
olive oil
1 tbsp
lower sodium soy sauce
1 tbsp
low-calorie brown sugar substitute
1 tbsp
garlic powder
1 tsp
bagged chopped kale
1 (16-oz) package

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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.