The Speckled Palate
December 14, 2012

Spicy Sesame Kale Chips

It should come as no surprise that I love chips — all kinds. This is a main reason why I never walk down the chip aisle at the grocery store unless I need something specific for baking or cooking and no other reason. It’s dangerous, y’all, and I’ve learned over the years that if chips don’t find their way into my home, I won’t eat nearly as many of them. (It’s practically scientific!)

It should also come as no surprise that being a chip lover, I would eventually attempt to make my own… especially if the recipe didn’t call for a vat of simmering oil and constant vigilance so as not burn my house down. … Hey! I am the girl who may or may not have accidentally caught the grill on fire a few years ago. And while I’ve come a long way since then, that experience still haunts me.

Just go with me here, y’all. There is a point to this story… promise.

This kale was undoubtedly one of the most glorious things given to us from our CSA this late fall/early winter. Again, kale was one of those things I’d never eaten before but heard a lot about, and when we were sent home with a ton of fresh kale, I wanted to do something different than steam it and sautee it, even though I’m sure it would have been glorious that way.

I whipped this treat up last week as a test, and it turned out so wonderfully that I’m sharing it with you today. The cayenne added some marvelous heat while the sesame seeds and oil were a perfect coating for the kale without overwhelming the green, allowing it to crisp up quite perfectly.

Not too shabby for a mid-week experiment, huh?

Spicy Kale Chips // The Speckled Palate

Course Appetizer, Snack
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 2
Author Erin @ The Speckled Palate


  • 7 cups fresh kale , cut into 1-1 1/2" strips
  • 2 tablespoons sesame oil
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt


  1. Preheat the oven to 325 degrees.
  2. In a large bowl, combine the freshly cut kale and oil, stirring together using a spoon until all pieces are coated.
  3. Pour the kale and oil onto parchment paper on a pan, spreading out until all pieces are visible.
  4. Sprinkle salt, cayenne pepper, and the sesame seeds onto the kale.
  5. Bake for 45 minutes, then turn off the oven and bake for another 20 minutes.
  6. Once all pieces of kale are crispy, pull out of the oven and eat while warm!


Have you ever made your own chips? Would you try it now?



  1. Jayne

    No, I’ve never made my own chips. At least not kale chips. I was tempted to recently but then chickened out. Yours look incredible. Must really give this a go. Only, k ale of this variety is not as common. Experiment time!

    • Erin

      Thanks, Jayne! I think you should definitely give your own chips a try. They’re delicious and so simple, especially when made in the oven. I cannot wait to see what you experiment with. Please keep me updated!

  2. Aunt Julie

    Kale was a staple vegetable on our table as I was growing up. Your Memother used too cook it in the pressure cooker – with a little bacon grease – just until it was no longer crunchy but before it became slimy! She had it down to a science and it is still one of my favorite vegetables. I am excited about this recipe for kale chips and can’t wait to try it. Thanks for posting!!

    • Erin

      I didn’t realize that Memother used to cook kale like that! I’ve never tried it that way, and I must give it a shot sometime in the near future! Do you cook it like that often? And let me know if you give this recipe a try and how it turns out for you!

Leave a Comment

*Required field