My friend Samantha often whips up some kale chips for playdates, and our toddler sons wolf them up. It’s so gratifying to see three-year-olds eat kale! Kale chips are delicious and addictive, so I was excited when Linda of The Tart Tart agreed to share a recipe with a twist…

The Best Kale Chips You’ll Ever Have
By Linda Xiao of The Tart Tart

Growing up in an Asian household, I loved nori snacks, especially the plain sheets that came wrapped in plastic. They were so perfectly seasoned, with just the right degree of crispness. I liken kale chips to this childhood treat, because when baked, kale achieves similar qualities of goodness, yet still delivers its own distinctly earthy taste.

To me, a perfect kale chip is crispy to the point of being melt-in-your-mouth light, but still retains the slightest bit of chew. And it must be covered with sesame seeds. I’ve tried many variations of the recipe over the years, and have finally arrived at the one I like best. It’s Asian- (and nori-) inspired, and takes about 10 minutes to throw together. I hope you give it a try!

You’ll need:
A bunch of kale (either curly or lacinato—they’re both good, but texturally, I prefer curly), center stems removed, washed and dried thoroughly
About 1 tbsp. sesame oil or olive oil
1 to 2 tsp. soy sauce
About 1 tbsp. sesame seeds

What to do:
Preheat your oven to 350F.

Tear the kale into large pieces and place them in a bowl. (NOTE: I have to stress how important it is that your kale is dry. Otherwise, the chips will turn out soggy.) Next, add the oil, soy sauce, and sesame seeds, and toss it all together with your hands. You want each piece to be glistening, but not so much that any of the oil or seasoning pools at the bottom of the bowl. You can also taste a piece at this point. It shouldn’t be too salty, because the taste will condense in the final chip. Feel free to add a little more soy sauce if you’d like, though.

On 1 or 2 baking sheets (with or without parchment paper), lay the pieces out flat.

Bake 6 to 7 minutes. (Note, however, that these aren’t hard figures because I know my oven is hotter than average. I’ve seen times ranging from 6 minutes to 12, so the first time you make these, keep a close eye on the chips. You want to take them out before they’re completely crisped—they’ll still be a little soft in the middle.) You may need to experiment a little with the timing to get it right.

Once out of the oven, they’ll cool very quickly. Enjoy!

Delicious. Thank you, Linda!

P.S. More best recipes, including kale Caesar salad and brussel sprouts.

(Photos and recipe by Linda Xiao of The Tart Tart. Thanks to Shoko for helping with this series.)