Cheezy, Spicy Kale Chips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup tahini2 T low-sodium soy sauce2 T cider vinegar 6 T nutritional yeast 1 t ground cumin 1/2 t smoked paprika 2 garlic cloves 2 bunches kale, stems removed and leaves ripped into large pieces
Preheat the oven to 350 F.
Combine all ingredients except the kale in a blender and process until smooth.
Transfer the sauce to a bowl and add two tablespoons of water to the blender. Pulse a couple of times to "clean out" the remaining sauce and pour into the bowl. Add the kale, and use your hands massage the sauce into the kale.
Place the kale in a single layer on a baking sheet lined with a silicone baking mat or parchment paper.
Bake for 20 minutes, checking after 15 to see if the kale is crispy.
The kale is ready when it is crispy.
Eat immediately or store in an air-tight container for a couple of days. (They won't last that long!)
Combine all ingredients except the kale in a blender and process until smooth.
Transfer the sauce to a bowl and add two tablespoons of water to the blender. Pulse a couple of times to "clean out" the remaining sauce and pour into the bowl. Add the kale, and use your hands massage the sauce into the kale.
Place the kale in a single layer on a baking sheet lined with a silicone baking mat or parchment paper.
Bake for 20 minutes, checking after 15 to see if the kale is crispy.
The kale is ready when it is crispy.
Eat immediately or store in an air-tight container for a couple of days. (They won't last that long!)
Nutritional Info Amount Per Serving
- Calories: 108.5
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 191.0 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 4.8 g
- Protein: 7.2 g
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