I know kale chips are a bit of a love ‘em or hate ‘em proposition but if anyone is on the fence, the rich umami flavors in this recipe will win them over. Liquid aminos are the perfect gluten-free alternative to soy sauce but, if you can’t find them, soy sauce would be an acceptable substitute. Furikake is a Japanese seasoning with dried fish, nori and sesame seeds found in the Asian section of most markets. You can also substitute sesame seeds for a less complexly flavored but just as delicious snack.
I used the Cook’s Illustrated microwave method for these chips but, because I had to do so many batches, I didn’t find much time savings over the traditional oven method so I’m sticking with that in the future.Related
Try these at your next football party for a tasty, healthy snack. They're also tasty crumbled over popcorn.
Preheat the oven to 325 F.
Wash kale leaves and dry thoroughly with paper towns. Remove the tough stems and tear the leaves into chip-size pieces. Ensure leaves are dry (or your chips will be limp) and combine with oil in a large bowl. Toss the kale to evenly distribute the oil, rubbing it into each leave with your hands.
Spread the leaves in a single layer on two large baking sheets and cook, turning every 5 minutes or so, until the leaves are crispy and beginning to brown, about 18-25 mintues.
Remove from the oven and spray with liquid aminos. Sprinkle with furikake and serve immediately.