Asian-Spiced Kale Chips

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

Serves: 6Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1 large bunch fresh kale
  • 2 Tbsp. sesame oil
  • 2 Tbsp. gluten-free soy sauce
  • 1⁄2 Tbsp. lemon juice
  • 1⁄2 tsp. garlic powder
  • 1⁄4 tsp. ground ginger
  • 1 1⁄2 tsp. salt, divided
  • 1 tsp. ground black pepper, divided
  • 1⁄2 cup mayonnaise
  • 1⁄4 cup gluten-free ketchup
  • 1 Tbsp. sriracha sauce
  • 1⁄2 tsp. onion powder


  • 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 1⁄2 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.