License To Kale

For the record, license to kale was not the worst title I could think of. Tipping the s-kales. If looks could kale. A kale-r dish. A kale of a tale…


I have not recently been writing about healthy foods that I have made myself because of lots of homework. So here is a post for some pretty good kale chips. They are a little crunchy, and have a very strong taste, so you have to like powerful tastes to appreciate these. I used the “Oh! A veggie revelation” Sesame Sizzle seasoning that caught my eye on a billboard, but you don’t have to buy this exact seasoning to make kale chips. You can just put together for yourself some sesame seeds, chili powder, and salt.

Kale chips are an extremely easy recipe that even my 8-year-old brother could do, and I don’t think he even knows how to make toast.

Baked kale chips

Prep time: 5 mins

Cook time: 30 mins

Yields: 2 servings


1 large bunch of kale

2 tsp. olive oil

2 tbs. Oh! Veggie Sesame Sizzle (or make yourself as described above)


Preheat the oven to 300˚F.

Wash kale, and dry very well. Tear into large pieces, removing tough stems.


Place kale in a large bowl with remaining ingredients and toss to coat. If you need a dash more oil, add it now, and work it in lightly. Place on a large baking sheet (or two) in a single layer. Bake in oven for 10 minutes, remove, gently toss, and continue to cook for 5 minute intervals until dry and crispy (usually between 20-30).

About that last part, the 5 minute intervals: you set a timer and wait five minutes until you mix them around so that they get baked on both sides. I was sitting at my desk listening to music when the timer I had set started going off, and it was very loud. It was a duck timer, and made a sound that was somehow annoying and pleasing at the same time. My brother was sleeping on the couch right next to me, but luckily didn’t wake up. He probably would’ve killed me if I had woken him from his sleep. A license to kale. So there I was. Running in a circle frantically attempting, and failing, to shut it off by shaking it violently and looking for a pillow to smother it with. In the end, I did manage to find the off button.

Could you smother this duck?




11 thoughts on “License To Kale

  1. Hi Hen- We just had kale tonight. My whole family loves roasted kale.
    so my recipe which is delicious is : coconut oil, tamari and sriracha poured over the kale.
    Heat up the coconut oil so its a liquid and add other ingredients . shake and pour on kale. bake. Yum yum. Really good with salmon and rice too.


  2. Henry did you eat all those kale chips? Did Nate get some? I am intrigued because I am not nuts about kale on it’s own ( although I do like it in pasta) but seasoning ,a little oil, it sounds yummy.
    Can’t wait to see you guys,soon!
    Xo Nan


  3. I like the title. Last summer I was fiddling with kale chip recipes and settled on a method that doesn’t need as many 5 minute checks. I would give the chips their initial baking, 8-10 minutes, then remove them and let the oven cool down to 200’F. Then put the chips back in for an uninterrupted 1/2 hour. At the cooler temperature, they don’t burn, but it’s hot enough to cook off the moisture and leave them nice and crispy.

    What I want to do next time is try a seasoning like you did, something more adventurous than plain salt.


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