Kale chips do sound and taste boring, so I made them Japanese version. The main ingredients are kale (obviously), orange, and soy sauce. This combo makes for a simple and perfect Japanese flavor profile. I also added a touch of sesame seeds to garnish the dish. If you can’t find white sesame seeds, toasted sesame seeds will work as well.
Author: Sear Nation
Extra-Virgin Olive Oil
White Sesame Seeds
Prepare the orange-infused soy marinade ahead of time. In a small bowl or measuring cup, measure out
Soy Sauce (1/4 cup)
Grate the zest of half of the surface of an
. This should end up with roughly one tablespoon of zest. Stir in orange zest into the soy sauce.
Refrigerate soy sauce for at least thirty minutes and up to two hours before ready to cook kale chips. This will help marry the flavors together.
Kale (9 cups)
chip leaves by removing all ribs from the stalks of kale. These ribs are tough and don't work well with this style of recipe. Cut leaf portions of kale into bite-sized "chips".
Preheat oven to 300 degrees F (150 degrees C).
Pour two tablespoons of the marinade on top of the kale. Also pour on top the
Extra-Virgin Olive Oil (1 Tbsp)
White Sesame Seeds (1/2 Tbsp)
Stir until well combined.
Bake chips for seven to eight minutes until crunchy, flipping half way through.
Nutrition Per Serving
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