These are the BEST Kale Chips! If you think you don’t like kale chips, I promise that this recipe will convert you!
- 1 small bunch curly kale
- 1 tablespoon tahini
- 2 teaspoons water
- 2 teaspoons tamari, or soy sauce
- 2 teaspoons nutritional yeast
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon granulated garlic
- Pinch salt
- Preheat oven to 350 degrees F. Rinse kale and using your hands, or a knife, remove the kale leaves from the stem. Tear the leave into bite size pieces and place on a baking sheet. You want to lay out the kale leaves so that they aren’t overlapped so they have room to crisp up. Parchment paper will make them easier to flip, but I usually forget to use it and they turn out fine.
- Add all remaining ingredients to a small bowl and mix until combined. Pour sauce over kale leaves and use your hands to mix together and make sure that all kale leaves are coated with the sauce.
- Bake kale chips for about 20 minutes, remove from the oven and flip the over and bake for another 2 minutes. Let kale chips sit for about 5 minutes to crisp up even more before enjoying.
The sauce makes enough for all the kale chips that will fit on one large baking sheet. If you want to make more than that you can just whip up a new batch of sauce for each batch of chips you make.
Store kale chips in an airtight container at room temperature if you don’t eat them immediately. Kale chips can be stored up to 3 days but will lose their crispness as the days go on.