DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Side dish

    Kale Chips with Chinese Flavors

    Published: May 5, 2011 · Modified: Feb 6, 2015 by Mike Vrobel · This post may contain affiliate links · Leave a Comment

    Spring has been a wet blanket. Every day has been gray and raining.
    *Every day? I may be exaggerating. But I keep having this urge to build an Ark, and fill it with breeding pairs of animals.

    I am starting to worry for Tim, my CSA farmer. Every week, he sends our spring CSA update. Every week, he tries not to complain about the lack of sunshine. Now, he's used to the interesting weather we get in Ohio. But he needs sunshine, at least occasionally.
    *It's that whole photosynthesis thing we learned about in grade school. No sun, no plants.

    Tim managed to scrape together enough vegetables for our first Spring CSA share. One of the offerings was a bag of baby kale. I'm used to large leaves of kale; these were tiny, with two to three inch leaves. I forgot all about the miserable spring weather - it is Kale chip time!

    Following a suggestion from reader terrin, I made these kale chips with a Chinese flavor profile. I can see why she was raving about them. The soy and sesame oil were great paired with the crispy kale. Even the kids were chowing down; the entire batch disappeared during dinner.
    *Well, OK, only one of the kids was chowing down. But we had to take the bowl of kale chips away from him, so Diane and I could have a few. But - kale? Had to take it away from him? There's a sentence I never thought I would write.

    Recipe: Kale Chips with Chinese Flavors

    Cook time: 15 minutes

    Ingredients:

    • 8oz kale, tough stem trimmed out and cut into 2 to 3 inch pieces (or baby kale with the stems pinched off)
    • 1 tablespoon vegetable oil
    • 1 teaspoon sesame oil
    • 1 teaspoon soy sauce
    • ½ teaspoon Kosher salt

    Baby Kale

    Directions:
    *See my Kale Chips post for an overview of the technique, and pictures of how to trim large leaves of kale.
    1. Prepare the kale: Preheat the oven to 350*F. Rinse and dry the kale in a salad spinner, then toss with the vegetable oil, sesame oil and soy sauce until evenly coated. Spread the kale out in a single layer on two baking sheets, then sprinkle evenly with the kosher salt.

    2. Cook the kale: Cook the kale in the oven for 15 minutes, rotating and swapping the pans after 10 minutes. When the kale is done, it should be just getting crisp and some of the pieces will be turning an dark olive green to black color. Remove from the oven and let cool for five minutes. Gently loosen the kale from the baking sheet, transfer to a bowl, and serve.

    Variations:
    *See my original recipe for Italian style kale chips.

    Notes:
    *After fifteen minutes, the chips were just barely crisp - I stopped at that point, not wanting them to get too bitter. Some of the chips seemed a touch soft coming out of the pan, but once they cooled down they were perfect, crispy and delicious.

    Kale taste test

    What do you think? Questions? Other ideas? Leave them in the comments section below.

    Related Posts:
    My original Kale Chips recipe

    Inspired by:
    Tim Knorr and the baby kale from the Crown Point CSA

    *Enjoyed this post? Want to help out DadCooksDinner? Subscribe using your RSS reader or by Email, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. Thank you!

    Subscribe
    BirdSend Email Marketing Tool

    More Side dish

    • A bowl of Instant Pot Moro Beans
      Instant Pot Moro Beans
    • A platter of Sous Vide Asparagus
      Sous Vide Asparagus
    • A bowl of cast iron Brussels sprouts
      Cast Iron Brussels Sprouts
    • A baking dish of Brussels sprouts gratin on a colorful napkin
      Brussels Sprouts Gratin

    Sharing is caring!

    Comments

    No Comments

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    3 shares