Sesame Kale Crisps Recipes

Steps:

• Heat oven to 200 degrees.
• In a large bowl, drizzle kale with oil, lemon juice, and sesame seeds. Season with salt. Toss until evenly coated.
• Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 minutes more. Let cool completely. Store in an airtight container for up to 3 days.

Steps:

• Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.

Steps:

• Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
• Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy. Add the kale and toss to coat.
• Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves. You will need to bake them in batches. Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes. Gently transfer it to a platter to cool. Repeat for the remaining kale. Serve once cooled.

Steps:

• Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce, 2 teaspoons honey and 1/2 teaspoon kosher salt in a large bowl. Chop 1 bunch kale, add to the bowl and toss to coat; let stand 10 minutes. Add 3/4 cup chopped roasted walnuts and 2 tablespoons black sesame seeds. Season with pepper.

Steps:

• Wash the kale, leaving it a little wet. Discard the stems and tear the soft leaves into bite-sized pieces. Mince or chop the garlic (your preference). Heat the sesame oil in a large pot or skillet over medium heat. Add the garlic to the hot oil until the kitchen smells delicious. (This should take under one minute.) Add the kale and water to the garlic and oil, and cover. Let it cook for about a minute, then stir the kale and re-cover. Cook for about 2 more minutes, and when the kale is wilted, stir in the soy sauce, sesame seeds, a pinch of salt and a few grinds of fresh pepper.