Crunchy Ginger Lime Kale Chips

Crunchy Ginger Lime Kale Chips

Kale Chips will surely satisfy your crunch craving.  Seasoned with fresh ginger and lime, sesame tahini and sesame seeds, these snacks are high in calcium, magnesium, iron and dietary fiber.   They’re a treat you could feel good about sharing.   I used 50 (to be exact) young kale leaves fresh from our garden which would be equivalent to 2 bunches of store bought mature lacinato kale (a.k.a. dinosaur or Tuscan kale).


These turned out yummy with the right amount of crunch.

 If you have kale growing in your garden, like many other greens once harvested, they keep growing.  They produce all summer long and into the fall.  Here is a family friendly (GF and DF) recipe using this highly nutritious prolific leafy green.

Crunchy Ginger Lime Kale Chips

2 bunches lacinato kale

2 tablespoons olive oil

2 tablespoons sesame tahini

1 teaspoon freshly grated ginger

1 tablespoon fresh lime juice

1/2 – 1  tablespoon pure maple syrup

1 teaspoon toasted sesame seeds

1/2 teaspoon sea salt


Preheat oven to 250 degrees.  Place racks as close to the center as possible with enough room to put a cookie sheet on each rack.

Wash kale and pat dry.


Remove stems by pulling the stem away from the leaf where the leaf attaches to the stem.


I’ve found it’s best to keep the leaves intact as much as possible simply because they shrink while baking.   You will yield larger chips that way.

Place fresh kale leaves in a large bowl.  Set aside.  Discard stems.

In a small bowl whisk together the olive oil, sesame tahini, ginger, lime juice, maple syrup, sea salt and sesame seeds.

Add a few tablespoons at a time to the leaves mixing after each addition until all is mixed in and the kale is well coated.


Lay kale in a single layer on 2 large cookie sheets, overlapping on edges if necessary.  Place in the oven, one tray on each rack, closest to the center of the oven.


Bake for 40 minutes.  I set the timer for 10 minutes, switch the bottom and top trays and reset timer to 10 minutes. At that time I flip leaves, return to oven and repeat the first two rotations at 10 minutes each, switching top and bottom tray.

In every batch there seems to be a few leaves that don’t crisp up enough.   I pop them back in the oven for 5 minutes and that usually does the trick.  Let them linger on the pan for a few minutes after pulling them out and they will continue to crisp up.


These keep well in a zip-loc bag for up to 3 days, and perhaps longer, but they usually disappear by then.



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