Ingredients
Directions
Preheat the oven to 250 degrees F and line two baking sheets with parchment paper.
In a large bowl, add the tahini, lemon juice, chili powder and garlic powder. Mix well.
Add the kale and lightly massage the kale into the lime and spice blend using clean hands. You’ll want the leaves just slightly wilted so massaging for just 15–30 seconds will do.
Place kale on the prepared baking sheets in a single layer. Pieces that are overlapping won't dry. Sprinkle 2 pinches of salt onto the kale, if desired.
Bake for 20–25 minutes or until the kale is dried and crispy. Serve right away, or cool completely before storing.
Chef's Notes
Substitutions
In place of kale, use another hardy leafy green such as mustard, collards, or Swiss Chard.
Instead of lime juice you could use organic apple cider vinegar or balsamic vinegar.
In place of garlic powder use onion powder.
Storage
Store the kale chips in a container with the lid slightly open for up to 3 days. Note that leftover kale chips won’t be as crispy so it’s best to eat them straight out of the oven!
Ingredients
Directions
Preheat the oven to 250 degrees F and line two baking sheets with parchment paper.
In a large bowl, add the tahini, lemon juice, chili powder and garlic powder. Mix well.
Add the kale and lightly massage the kale into the lime and spice blend using clean hands. You’ll want the leaves just slightly wilted so massaging for just 15–30 seconds will do.
Place kale on the prepared baking sheets in a single layer. Pieces that are overlapping won't dry. Sprinkle 2 pinches of salt onto the kale, if desired.
Bake for 20–25 minutes or until the kale is dried and crispy. Serve right away, or cool completely before storing.
