Maple Sesame Kale Chips
This post may contain affiliate links. Read my full disclosure policy.
These guilt-free crispy kale chips are a bit salty, a bit sweet and a bit spicy.
I get it—kale chips aren’t for everyone (my kids have made that pretty clear!), but if you’re a fan like I am, you’ve got to try this version. It’s from a wonderful cookbook, Kale, Glorious Kale by Catherine Walthers. The crispy leaves are salty, sweet, and a little spicy, with sesame seeds for a nutty kick. Full disclosure: I ate the entire batch standing at the stove! These guilt-free chips are surprisingly filling, and they make a great afternoon snack to hold you over until dinner.
What You’ll Need To Make Maple Sesame Kale Chips
- Curly kale (stripped and torn): The base of the chips, providing the crunchy texture.
- Olive oil: Helps the kale crisp up while adding richness.
- Salt: Enhances the flavor and balances the sweetness.
- Maple syrup: Adds a touch of sweetness to complement the salt and spice.
- Cayenne pepper: Provides a subtle kick of heat.
- Sesame seeds: Adds nuttiness and texture to the chips.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by pulling the kale leaves off of the tough ribs. Discard the ribs, then thoroughly dry the leaves with paper towels. If the leaves start off wet, they won’t crisp up.
Next, toss the kale with the olive oil, maple syrup, salt, cayenne pepper, and sesame seeds.
Be sure the leaves are evenly coated.
Arrange the kale on a parchment lined baking sheet in a single layer.
Bake for 25 to 30 minutes, until the kale is crisp but not browned. Keep a close eye on it towards the end; the chips go from perfectly cooked to burnt quickly.
Taste and adjust seasoning if necessary, then let cool on the baking sheet.
Note: My only changes to the original recipe were to reduce the maple syrup by one tablespoon and increase the salt by just a pinch.
You May Also Like
Maple Sesame Kale Chips
These guilt-free crispy kale chips are a bit salty, a bit sweet and a bit spicy.
Ingredients
- 5 cups gently packed curly kale (stripped from stalk, torn into pieces a little larger than bite-size, rinsed and dried)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 tablespoon maple syrup
- ⅛ teaspoon cayenne pepper
- 3 tablespoons sesame seeds
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- Place the kale leaves in a large bowl. Using a few paper towels, blot the kale to dry thoroughly. Add the olive oil and salt; massage the kale with your hands until all of the leaves are well coated. Add the maple syrup, cayenne pepper and sesame seeds and toss until evenly coated. Most of the sesame seeds should stick to the leaves.
- Place the kale in a single layer on the prepared baking sheet. Bake for 25-28 minutes, until the leaves are completely crisp but not browned. Keep a close eye on it; the chips will go from perfectly cooked to burnt quickly. Taste and add more salt if needed. Let the kale chips cool on the baking sheet, then serve.
Nutrition Information
Powered by 
- Per serving (2 servings)
- Calories: 247
- Fat: 15g
- Saturated fat: 2g
- Carbohydrates: 27g
- Sugar: 10g
- Fiber: 8g
- Protein: 8G
- Sodium: 366mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Omg! Ok… I use A LOT of the Once Upon a Chef recipes and I always recommend them to friends and family. This one is another AMAZING one! Most of the time, the kale doesn’t have time to cool before I eat it ALL!! So amazing! Thank you again, Jenn!! You are my hero… ♥️
I can’t get over how ridiculously DELICIOUS these are!!! My husband claims he doesn’t like kale chips which is fine by me–I will have the entire batch gone within an hour. Thanks Jenn for yet another outstanding recipe.
I love this recipe! If I make a few large batches, how long will they save if I store them in an airtight container?
Hi Anna, I’d guess they’d last for 2 to 3 days if stored in an airtight container (make sure they are completely cool before putting them in a container).
Hi Jenn,
I made kale chips once and they garnered a unanimous thumbs down. However, when I saw your recipe, I thought they might have a shot at redemption. I was right.
Delicious! Everyone loves them. Sweet +salty + crisp=perfect!
Thanks for another great recipe!
Jane
These are the best kale chips I’ve ever tasted! Makes me want to grow a bunch of kale, so I can make them for friends.
I love this recipe! I have tried a few other kale chip recipes from other sites and they were just ok. I think the spices and maple give this just a little something extra to make them fantastic!!!! Making my second batch in two weeks today!