Kale Chips 2.0

Yield: 1 half sheet tray

Prep Time: 5 min.

Wait Time: 20min.


1 bunch curly kale, stemmed

Pro Tip: reserve stems in a freezer bag (and in the freezer) until you’re ready to make stock or braise them alongside a protein like beef or tofu.

2 tbsp. good olive oil, we used Iliada (Greek origin)

1 tbsp. good quality sesame oil

1 tbsp. Japanese furikake seasoning

Substitute: ⅔ tbsp. white sesame, ⅓ tbsp. finely ground nori (seaweed)

Pro Tip: Grind regular seaweed snacks to use as the nori for the seasoning substitute

Sprinkling of kosher salt


Remove kale leaves from stems, and wash thoroughly under cold water. Let dry on a clean kitchen towel for about 20 minutes, or until the leaves are fairly dry. If you’re in a rush, feel free to sped up the process by just going over them yourself, but they need to be super dry to get a good crisp.

Toss them in the olive and sesame oils, seasoning and salt. Make sure every bit of the leaves is covered with the mixture.

Lay down the seasoned kale, on a baking sheet, in one flat layer. Bake at a preheated 350F degree oven for about 16-18 minutes, or until crisped. Enjoy!

proud member of the NYC Ag Collective
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