Crispy Asian Kale

Crispy Asian Kale
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

This is an incredible snack and a great alternative to chips. Use it as a side dish or an appetizer at a party!

  • Prep time
    5 min
  • Cook time
    15 min
  • Servings
    6 Servings
  • Serving size
    1 1/2 cups
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 70

  • Total Fat 3g
    • Saturated Fat 0.4g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 120mg
  • Total Carbohydrate 9g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 4g
  • Potassium 380mg
  • Phosphorus 75mg

Choices/Exchanges: 2 Nonstarchy vegetable, 1/2 Fat



  • olive oil
    1 tbsp
  • lower sodium soy sauce
    1 tbsp
  • Splenda Brown Sugar blend
    1 tbsp
  • garlic powder
    1 tsp
  • bagged chopped kale
    1 (16-oz) package


  1. Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.

  2. In a large bowl, whisk together the olive oil, soy sauce, Splenda Brown Sugar Blend, and garlic powder.

  3. Toss the kale in dressing to coat and spread kale in one layer onto the two baking sheets. Do not overload the baking sheets with kale. Use a third baking sheet if needed.

  4. Bake for 10-15 minutes or until the kale is crispy.

  • Recommended

    This is the 2nd time I've made these kale chips & this is what i did the 2nd time around. I doubled the sauce, for a pound BAG of kale, you need more sauce. (Be sure to remove the thick stems from your kale) The 2nd thing I did is after spreading the kale mixture, I gave it a good sprinkling of sesame seeds! 10-15 minutes is not enough time to dry out this kale, it's more 25-30 minutes and you need to toss the kale every 10 minutes.