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Gluten-Free Kale Chips with Tahini

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Prep 15 min
Total 30 min
Servings 4

Crisp and delicious. Try this Middle Eastern spin on kale chips. MORE + LESS -

Ingredients

1: bunch (8 oz) fresh curly green kale, ribs removed, leaves torn into 1- to 2-inch pieces (6 cups)

1: tablespoon olive oil

4 1/2: teaspoons tahini

1: tablespoon lemon juice

1/2: teaspoon sugar

1/4: teaspoon salt

: Pinch ground red pepper (cayenne)

Steps

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1

Heat oven to 350°F. Move 2 oven racks evenly between top and bottom of oven. Spray 2 cookie sheets with cooking spray.
2

Wash and thoroughly dry kale. In large bowl, beat remaining ingredients with whisk. Add kale; massage with your hands until kale is evenly coated with oil mixture. Place in single layer on cookie sheets.
3

Bake both cookie sheets at the same time 6 minutes. Trade positions of cookie sheets in oven. Bake 6 to 9 minutes longer or until crisp and just beginning to brown. Cool on cookie sheets. Serve warm or completely cooled.

Expert Tips

To massage the kale, simply rub the leaves together with your hands (you can wear plastic gloves if you wish). This is the best way to evenly distribute the flavor onto all pieces of kale.
Store remaining kale chips at room temperature in paper bag to retain crispness longer. If chips lose their crunch, heat on cookie sheet at 325°F for 3 to 5 minutes.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 1g 5% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 200mg; 8%
Potassium: 480mg; 14%
Total Carbohydrate: 12g; 4%
Dietary Fiber 2g 10% Sugars 2g
Protein: 4g

% Daily Value*:

Vitamin A: 310%; 310%
Vitamin C: 100%; 100%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;