These crunchy Wasabi Kale Chips are made with spicy wasabi. Baked in the oven, they're a healthy snack that's quick and easy to make.
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If you like the kick of wasabi, you will love these Wasabi Kale Chips. I fell in love with the green paste after eating it with inari sushi and Japanese vegan sushi rolls.
Here, I have used wasabi powder with kale chips for some hotness. I added sesame oil for a nutty flavor.
You can also blend wasabi powder with vegan mayo. It adds a nice kick to a sandwich.
Kale chips are a great way to get extra greens into your diet. Once baked and seasoned, eating a large amount in one sitting is easy.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Kale leaves: I prefer the curly varieties. You could use whatever variety you want.
- Wasabi powder: Adds a spicy flavor. I like wasabi powder because it is 100% wasabi. I make a paste with it. You could also use wasabi paste. You may want to look for wasabi paste with 100% wasabi powder in it.
- Toasted sesame oil: Adds a nutty flavor and helps distribute the wasabi paste.
- Salt: Enhances flavors.
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🔪 Instructions
- Mix wasabi powder and water in a large bowl. Let sit 10 minutes. The wasabi gets stronger as it sits.
- Add sesame oil and mix well.
- Remove the ribs from the kale. Tear into chip sized pieces.
- Place fresh kale into the bowl with wasabi paste mixture.
- Massage wasabi mixture onto kale pieces and place kale on a parchment lined baking sheet.
- Bake kale. Flip halfway through, and finish baking until crispy.
Can I Use Wasabi Paste Instead?
You could. I like wasabi powder because I can add it easily to vegan mayo. The one I buy is 100% wasabi powder.
Whether you use your own wasabi paste or wasabi powder I would look for brands that contain 100% wasabi. Some wasabi pastes and powders contain horseradish, mustard, tapioca starch or corn starch, food coloring, and additives.
Should I Remove The Stems?
Yes, you'll want to remove the stems, including the center rib. They are tough and chewy.
How to Remove The Stems
Using a knife, cut right next to the stem on both sides of the kale. You can also hold the kale leaf in your hand and strip the leaves off away from you.
🥡 Storage
These will last for about a week in an airtight container in the pantry.
📖 Variations / Additions
- Tamari
- Mirin
- Brown rice vinegar
- Sesame seeds
- Minced ginger or powdered ginger
- Sea salt
💭 Tips
- Keep an eye on the kale chips while baking. They can go from chewy to burnt quickly.
- If you like really spicy foods you may want to add 3 tablespoons or more of wasabi paste mixture. Taste a few leaves of kale before baking. Also note that baking reduces some of the spiciness.
👩🏻🍳 FAQs
You can use any variety of kale you want. I prefer any of the curly varieties.
If your kale chips aren't crispy, you need to bake them longer.
If you store kale chips in an airtight container they'll stay crispy. Do NOT put them in the fridge.
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I originally posted this recipe on Dec. 11, 2014. I added new photos and text when I republished it.
📋 Recipe
Wasabi Kale Chips
Ingredients
- 4 cups kale
- 2 tablespoons wasabi powder
- 2 tablespoons water
- 2 teaspoons toasted sesame oil
Instructions
- Preheat oven to 300°F.
- In a large bowl add wasabi powder and water. Let sit 10 minutes.
- Add sesame oil and mix well.
- Slice kale down each side of the rib to remove it.
- Tear into bite size chunks.
- Add kale pieces to the bowl. Massage the wasabi paste mixture into kale.
- Place kale on a parchment lined baking sheet.
- Bake at 300°F for 15 minutes, turning over half way through, or until crispy.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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