I love kale chips and don't make them near enough. You can buy them in the store, but they are pretty expensive and often have added ingredients that I can do without. My go-to kale chip in the past was massaged with olive oil and topped with salt and pepper. Good, simple, delish, until now. This time around I wanted a more cheesy flavor and this new recipe hit the spot.
You will need two ingredients that some may not have on hand, but you should! Tahini: great for hummus, salad dressings and lasts forever, so go get yourself some. Nutritional yeast: an awesome protein source for vegetarians, I use on my popcorn almost nightly, also great mixed into dishes or on top of salads (this is were the cheesy flavor comes in).
- 2 large bunches of kale
- 4 tablespoons fresh lime juice
- 4 tablespoons EVO
- 8 tablespoons tahini
- 1 tablespoon nutritional yeast (more if you prefer)
- Sea Love Sea Salt sprinkled on top (pure, garlic or sriracha are my choices)
- Preheat the oven to 250 degrees. Line a baking sheet with parchment (easy cleanup).
Remove kale stems by holding bottom and running fingers along each side of the stem ripping it away. Tear leaves into large pieces. Wash the kale (I use a salad spinner). Place into a large bowl.
In a small bowl, whisk together the above ingredients. Pour over the kale and massage into each leaf thoroughly, using your hands.
Spread the chips in a single layer onto baking sheets. Sprinkle with Sea Love Sea Salt of your choice.
Bake in oven, checking every 20 minutes. They will take about 45-60 min. You know they are ready when the coating is dry and the kale is crisp.
Store in airtight container... if they make it that long. I made these to bring a Super Bowl party and ate them all before even leaving my house, literally.