This healthy alternative to regular chips is a huge hit with all my kids, but especially my 1.5 year old son, Caspar. Kale remains the number one nutrient-rich vegetable (along with mustard, turnip, and collard greens) on the ANDI, or Aggregate Nutrient Density Index. This recipe is not your average and boring olive oil, salt and your choice of spices kale chip. The tahini coats the Kale with a thick creaminess, the lemon adds just the right amount of zing and the nutritional yeast and chili powder work together to create that spicy yet savory taste we all crave!
My son, Caspar (17 months) loves kale chips 🙂
Ingredients:
4 large handfuls of kale
2 tbsp extra-virgin olive oil
4 tbsp tahini
2 tbsp lemon juice
1 tbsp nutritional yeast
1 tsp crushed red pepper flakes
1/2 tsp pink Himalayan sea salt
1 tsp garlic powder
1 tsp chili powder
Directions:
- Remove kale from stems and tear into smaller pieces *note: they will shrink in size after baking so don’t go too small
- Rinse the kale – It is very important to dry the leaves thoroughly
- Whisk together all of the other ingredients in a small bowl, then gently rub the mixture into each piece of kale, using your fingers
- Line the baking sheet(s) with parchment paper and spread each leaf into a single layer without any overlap
- Bake at 300 degrees F for 10 min, then rotate the sheet and bake an additional 15 minutes
- Remove from the oven and allow the chips to cool (and crisp some more) on the sheet for about 3 min
- Enjoy! It may be difficult, but try not to eat them all in one sitting 😉
