Wasabi-Vinegar Kale Chips

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  • Makes: 6 servings
  • Serving Size: of the chips
  • Prep: 15 mins
  • Bake: 8 mins to 10 mins 375°F

Wasabi-Vinegar Kale Chips

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Directions

  1. Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper. Thoroughly rinse kale under cool water; pat dry with paper towels or dry in a salad spinner. Remove and discard stems. Tear or chop kale into 2-inch pieces.
  2. Place kale in a very large bowl. In a small screw-top jar combine rice vinegar, oil, wasabi paste, and if desired, sesame oil. Cover and shake well. Pour over kale pieces; toss to coat. Spread kale evenly on the prepared baking sheets. Sprinkle with salt.
  3. Bake 8 to 10 minutes or until dark green and crisp, rotating pans and switching pans in oven halfway through baking. Carefully lift the parchment paper with kale onto wire racks keeping kale intact. Cool completely.

From the Test Kitchen

*Tip

Wasabi is a bright green root of an Asian plant, similar to horseradish. Most of the wasabi purchased in the United States is actually horseradish that has been colored green. Real wasabi can be purchased as a root (grated to make paste), as paste in a tube, or as powder (reconstituted with an equal amount of water). We give a range for wasabi since the strength and flavor vary depending on the kind of wasabi you use and the amount of heat you prefer.

To Store

To store, place kale chips in a covered container for up to 3 days.

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Nutrition Facts (Wasabi-Vinegar Kale Chips)

  • Per serving:
  • 51 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 140 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 2 g pro.
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