Sourdough Discard Crispy Kale and Sesame Oil Crisps
Crunchy, savory chips made from kale coated in a sourdough discard batter infused with sesame oil and topped with sea salt. These bake into paper-thin, addictively crispy crisps that use up sourdough starter without any waste. The tangy depth from the discard complements the nuttiness of sesame oil and earthiness of kale.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- About 3 cups crisps (snack for 4, or appetizer for 6–8)
Steps
Before you start
- Preheat your oven to 350°F (175°C) and line 2 large baking sheets with parchment paper
- Tear the kale into 2–3 inch (5–8 cm) pieces, discarding thick stems; spin or pat thoroughly dry—moisture is the enemy of crispness
- Make sure your sourdough discard is at room temperature and well-stirred
Mix the batter
- In a large bowl, whisk together the sourdough discard (180 ml), sesame oil (30 ml), and water (30 ml) until smooth and no lumps remain.
- The mixture should be the consistency of thin pancake batter—pourable but with some body.
- If it feels too thick, add another tablespoon of water.
+ Show details− Hide details
Ready when: Batter is smooth with no lumps
Tip: A thin batter is essential—thick batter will create chewy centers instead of crispy throughout
Coat the kale
- Add the dried kale pieces to the batter and toss with a large spoon or your hands until every piece is evenly coated on both sides.
- Work in batches if needed to avoid crushing the leaves.
- The batter should cling to the kale but not pool at the bottom of the bowl.
+ Show details− Hide details
Ready when: All kale is coated evenly with batter
Tip: Dry kale absorbs the batter better and crisps more evenly; any residual water will steam the chips instead of crisping them
Spread on baking sheets
- Arrange the coated kale pieces in a single layer on the prepared baking sheets, spacing them ½ inch (1 cm) apart.
- They can touch slightly but should not overlap.
- Divide between both sheets so they have room to crisp evenly.
- You may need to do this in batches.
+ Show details− Hide details
Ready when: Kale is spread in a single, even layer
Tip: Crowding the pan traps steam and creates chewy crisps instead of crunch; work in two batches if your oven can't fit everything at once
Season before baking
- Lightly sprinkle each sheet with fine sea salt, sesame seeds (if using), and a crack or two of black pepper.
- Use a light hand—the discard and sesame oil already add flavor, and you can always add more salt after baking.
+ Show details− Hide details
Ready when: Seasonings are evenly distributed
Tip: Season before baking so the salt adheres to the wet batter; adding salt after baking may slide off
Bake until crispyOven 350°F / 175°C
- Bake at 350°F (175°C) for 18–22 minutes, stirring the pan halfway through (around the 10-minute mark).
- Rotate the oven racks if baking on two levels.
- The crisps are done when they are deep golden brown, paper-thin, and snap easily when bent.
- The edges will be darker than the centers, which is ideal.
- The pieces should feel completely dry and hollow.
+ Show details− Hide details
Ready when: Crisps are deep golden, snap cleanly, and feel completely dry
Tip: Check at 18 minutes—ovens vary, and burnt crisps happen quickly. If they still feel pliable in the center, bake 1–2 more minutes and check again
Cool and finish
- Remove from the oven and let cool on the baking sheets for 5 minutes.
- They will crisp up further as they cool.
- Once cooled, transfer to a serving bowl or airtight container.
- Give them a final taste and add a pinch more salt if desired.
+ Show details− Hide details
Ready when: Crisps have cooled and snapped brittle
Tip: Don't skip the cooling step—the residual heat continues to dry the chips and makes them crunchier. Serve immediately or store in an airtight container
Good to know
Tips
- Moisture is your enemy: wet kale will steam instead of crisp. Spin or pat it completely dry before coating, and make sure your sourdough discard isn't overly wet. If your discard is very liquidy (whey pooling on top), stir it well and even let it sit uncovered for 30 minutes to thicken slightly.
- Don't skip the halfway stir: baking sheets heat unevenly, and stirring ensures each crisp cooks at the same rate. Even a gentle stir helps.
- Watch the clock after 18 minutes: kale crisps can go from perfect to burnt in 60 seconds, especially thin, torn pieces. Start checking at 18 minutes and remove as soon as they're golden and snap cleanly.
- Use this recipe as your sourdough discard outlet: you can double this recipe easily if you have more discard to use up. Just divide between more baking sheets and extend cooking time if needed.
Make ahead
These are best eaten the same day but can be made up to 4 hours ahead and stored in an airtight container at room temperature. They will soften slightly over time as they absorb ambient moisture, but remain quite crispy for several hours.
Storage & reheating
Room temperature (airtight container): up to 4 hours. Refrigerator: up to 2 days (in an airtight container; warm in a 300°F/150°C oven for 2–3 minutes to re-crisp). Freezer: up to 1 month (in an airtight container or freezer bag). Reheat from frozen: spread on a baking sheet and crisp in a 300°F (150°C) oven for 3–4 minutes.
Substitutions
- fresh curly kale → curly spinach, lacinato kale, or collard greens (use the same weight; ensure they are completely dry). Heartier greens like lacinato kale will be more robust and hold their shape; delicate spinach will be more fragile but still crispy
- toasted sesame oil → extra-virgin olive oil or refined avocado oil. You'll lose the nutty, toasted flavor, but the crisps will still be delicious; use the same amount
- sourdough discard (fed or unfed, no added flour) → whole wheat discard or rye discard (same amount); or use 3/4 cup (180 ml) water mixed with 1 tablespoon apple cider vinegar to mimic the tang. Different discard types will shift the flavor slightly but work equally well; the vinegar substitute creates more neutral crisps with less tang
- sesame seeds (white or black, optional) → furikake seasoning (0.5 tablespoon / 3 g), flax seeds, poppy seeds, or nori flakes. Furikake and nori add umami and extra Asian flavor; seeds add texture and nutritional interest
