Maple Sesame Kale Chips

Curly kale, curly kale, where fore art thou, curly kale?

There was a time when the only type of kale I consumed was curly kale. These days? I’m all about the dino kale.

Maybe I’m just more mature now. No more frilly, ribbony curly kale. Only straight-laced, sophisticated, dark and mysterious lacinato kale. It’s name alone is fancier than the curly breed, and it’s the only kale I’m using from here on out. Or at least until a new and improved kale version comes along.

This is my first batch of dino kale chips and I was more than ecstatic to make them. Kale chips have a way of getting too soggy, too crumbly or too salty. These ones are spot on though. A cinch to make, I only wish they made more. It always makes me a little sad when I pop a huge batch of kale in the oven and it shrinks in half by the time it’s cooked. It’s hard to be disappoiinted for long while enjoying these semi-sweet, addictive chips!

1 large bunch lacinato kale, cut into pieces (about 4 pieces per leaf)

1/4 cup sesame seeds

2 tbsp olive oil

1 tbsp maple syrup

1/2 tsp sea salt