Asian-Spiced Kale Chips

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Salty, crunchy, and low-fat, these chips are guilt-free and irresistible!

Difficulty: Easy

Hands-on: 15 minutesTotal: 25 minutes

Serves: 6

Ingredients

  • 1 large bunch fresh kale
  • 2 Tbsp. sesame oil
  • 2 Tbsp. gluten-free soy sauce
  • ½ Tbsp. lemon juice
  • ½ tsp. garlic powder
  • ¼ tsp. ground ginger
  • 1½ tsp. salt, divided
  • 1 tsp. ground black pepper, divided
  • ½ cup mayonnaise
  • ¼ cup gluten-free ketchup
  • 1 Tbsp. sriracha sauce
  • ½ tsp. onion powder

Directions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Wash and rinse kale. Remove ribs and cut leaves into large chips.
  • In a large mixing bowl, add sesame oil, soy sauce, lemon juice, garlic powder, ginger, 1 teaspoon salt, and ½ teaspoon pepper. Add the kale chips and mix to coat.
  • Place the chips on the parchment paper in a single layer. Bake for about 10 minutes, or until crispy.
  • In a small bowl, mix mayonnaise, ketchup, sriracha sauce, onion powder, and remaining salt and pepper. Serve the chips with the sauce.