SERVES 4 • PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
These kale chips are crunchy and cheesy, and one of the best things I’ve ever eaten. Lacinato kale cooks down into a flat, crispy chip and is deliciously flavored by tahini and B-vitamin-rich nutritional yeast that forms a paste that acts like nacho cheese on top of the kale chips. I should warn you: These chips go fast and you may want to make a double batch because they won’t last. When adding the paste to the kale chips, be sure to evenly distribute it into a thin layer so that the chips stay crispy and the “cheese” mixture melts down completely.
4 tablespoons unsalted tahini
4 heaping tablespoons nutritional yeast
½ teaspoon garlic powder
½ cup water
1 large bunch of kale, cut into 2-inch chunks (about 5 tightly packed cups)
1
.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
.
In a large mixing bowl, combine the tahini, nutritional yeast, garlic powder, and water. The consistency should be runny enough to spread evenly over the kale.
3
.
Add the kale to the tahini mixture, thinly coating each kale piece, avoiding any clumpy chunks of sauce. Transfer the dipped kale to the prepared baking sheet and spread so that the pieces don’t touch.
4
.
Bake for 10 to 15 minutes, until the edges become slightly browned and the kale turns into a crispy chip. Serve alongside your favorite main dish or enjoy as a crunchy snack. Store in a large container for up to 3 days; the crispiness starts to fade in 24 hours.
SUBSTITUTION TIP:
Swap the tahini for unsalted sunflower seed butter for a more mild, roasted taste.
Per serving:
Calories: 130; Total fat: 9g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 34mg; Potassium: 318mg; Magnesium: 33mg; Carbohydrates: 8g; Sugars: 1g; Fiber: 5g; Protein: 8g; Added sugar: 0g; Vitamin K: 370mcg