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Eco-Keto Oven Baked Wasabi, Ginger and Soy Kale Chips
How to Make It
Step 1
Preheat the oven to 150C /300F. Roughly chop the kale and discard any thick stalks. Wash the leaves under cold water and dry them in a salad spinner. If you don’t have a spinner, lay the kale onto a clean tea towel and pat dry with paper.
Step 2
Finely grate the ginger. Add the soy sauce, wasabi powder, tahini, ginger and sesame oil to a large bowl. Mix to combine.
Step 3
Add the washed kale to the bowl with the dressing mixture. Use your hands to scrunch all the ingredients together. Ensure every leaf is coated.
Step 4
Evenly layer the kale over 1-2 large baking sheets. Make sure the leaves don’t overlap much so the kale will cook evenly and crisp up. Sprinkle with sesame seeds.
Step 5
Bake in the oven for 25 minutes or until crisp. Depending on the thickness of the kale leaves, you may need to flip them midway through baking. If that’s the case, place it back in the oven and bake for another few minutes. Keep an eye on them so not to burn.
Ingredients
- Shredded Kale – 7 oz
- Wasabi Powder – 1 tsp
- Ginger Root Raw – 1 tbsp
- Sesame oil – 1 tbsp
- Tahini (sesame butter) – 1 tbsp
- Tamari sauce – 1 tbsp
