Kale and Brussels Sprout Chips with Sesame and Herbs

Wash the kale and brussels sprouts thoroughly under cold water. Shake dry, then lay on clean kitchen towels. Let air-dry completely, about 10 minutes — any moisture will prevent crispness.

Strip the kale leaves from the thick stems; discard stems. Tear or cut leaves into roughly 2-inch pieces. Trim the woody bottoms from the brussels sprouts and slice them paper-thin, about 2mm, using a sharp chef knife or mandoline.

Place sesame seeds in a small dry skillet over medium-low heat. Stir constantly for 3-4 minutes, until golden and fragrant. Remove from heat immediately to prevent burning. Set aside.

Preheat oven to 300°F (150°C). In a large bowl, combine olive oil and sesame oil. Add the kale and brussels sprout slices. Using your hands, toss and massage the greens gently for 1 minute so the oil coats every piece evenly.

Spread the seasoned greens in a single layer across two baking sheets — do not crowd them or they will steam instead of crisp. Place in the oven.

Bake 10 minutes, then rotate the pans front-to-back. Continue baking 8-10 minutes more until the edges are deeply golden and crisp. Watch closely in the final minutes; the difference between perfectly crispy and burnt is about 60 seconds.

Remove from oven and let cool on the pans for 3 minutes — the chips will continue to crisp as they cool. Transfer to a large bowl.

Drizzle soy sauce over the chips, add the toasted sesame seeds, and toss gently. Scatter cilantro and mint leaves over the top. Serve immediately as a snack, or alongside soup.