The cult favorite Trader Joe’s Everything But the Bagel Sesame Seasoning has become a staple in my house this past year and I have developed a bit of an obsession. I love a Trader Joe’s fan favorite and this seasoning definitely has a following. I find the complex flavors in this little shaker to be the perfect complement to items that might be a bit bland on their own. For example, it is delicious on eggs, avocado toast, grilled chicken, sprinkled on salads and my new favorite, Everything But the Bagel Sesame Seasoned Kale Chips.

Yes, you heard that right…this savory, crunchy, salty seasoning is baked onto kale chips. Now I know that not everyone is a fan of kale, but I am in love with it and this might be my new favorite seasoning for kale chips. In fact, I have been known to eat an entire head of kale in one sitting which tends to throw my stomach into knots for the next several hours. Anyways, I will spare you the details on that, but this is definitely one of those items I can sit down and go to town on.

My love of kale has made it so I am quite the connoisseur of the kale chip. I have been making these crispy vegetables down to a science and am sharing all of my tips below. If you love kale, give this recipe a try and if you don’t like kale, don’t try this recipe, but definitely pick up a bottle of the Everything But the Bagel Sesame Seasoning. You won’t regret it.

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Trader Joe’s Everything But The Bagel Sesame Seasoned Kale Chips

The cult favorite Trader Joe's Everything But the Bagel Seasoning on kale chips! Ridiculously delicious and they are GOOD for you!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Snack, Side Dish, Under 200

Keyword: Healthy, Snacks, Under 200 Calories

Servings: 4 servings

Calories: 125kcal

Ingredients

• 1 head leafy green kale washed and ribs removed
• 1.5 T. olive oil
• 1 T. (approx.) Trader Joe's Everything But the Bagel Sesame Seasoning

Instructions

• Heat oven to 300 degrees.
• Line two large sheet pans with aluminum foil and spray each pan with non-stick cooking spray. Set aside.
• Remove ribs from kale leaves and wash leaves under cool water. Dry the kale really, really well. You can use a salad spinner or use two clean dish towels to dry them off. Either way, make sure to dry the kale. If you don't, you will have soggy kale chips – yuck!
  
• After the kale is dry, tear into bite size pieces and divide evenly on the baking sheets.
• Drizzle olive oil over the kale and massage the oil into the kale. I usually take a good 1-2 minutes to massage the oil into the kale. Make sure to massage the kale, it makes these chips really good.
  
• After massaging the kale, spread the kale out onto a single layer on each pan so the pieces have plenty of room to cook. If the chips are too close together they will steam and the chips will be soggy.
• Sprinkle your seasoning on. I usually don't measure exactly so just toss as much as you like on.
  
• Place the trays in a heated oven for 10 minutes and then give your pans a turn to make sure they are cooking evenly. I set my timer for 5 minutes and keep checking until they come out perfect. Perfect to me is when they are crisp but are still a vibrant green color.