It has been the Fall of kale chips in our house. Anyone who has been to my house the last few months has had kale chips. There have been many variations of this recipe, including one tonight with cayenne, which was too spicy for me. As a recovering barbeque chip addict these have been a surprisingly delicious replacement, with the tahini making them rich and filling. They are super easy to make and kid friendly. Plus they are in the Fall detox.
I highly advise doubling this recipe, they go fast.
Kale Chip Recipe
- 1 bunch kale
- 3 tablespoon coconut oil (melted)
- 3 tablespoons flaxseed powder
- 2 tablespoon nutritional yeast
- 2 tablespoons tahini
- 1/2 teaspoon sea salt
- Juice from a half lemon
Preheat your oven to 200 degrees Fahrenheit. Wash, rinse, and dry your kale leaves. Remove the leaves from the stem using your hands (do not use a knife). Continue to rip the kale into bite-sized pieces.
Mix all the ingredients in bowl. Once the kale is ready, add it to a mixing bowl and pour over the mixture. Mix well, ensuring that all the leaves are coated with the mixture. Line a baking sheet with parchment paper. (I have not used parchment paper and it’s fine, but always makes cleanup a snap) Place the kale onto the baking sheet in a single layer. Bake for 45 minute to an hour. Once the kale is done, remove the chips from the oven and allow them to rest for 10 minutes before eating.