Confession: when kale first burst on the scene as the new “it” food, I thought it was a type of seaweed. I don’t know why, but I just assumed it came from the ocean and went with that assumption for … an embarrassing length of time. Let’s leave it at that.
Today this non-seaweed seaweed (I’m such an idiot) is one of my favorite green vegetables. I use it in my smoothies and acai bowls, and I eat a lot—I mean, a lot—of kale chips. Typically I’ll buy a carton from Whole Foods or Trader Joe’s (my favorite is Vampire Killer Raw Leafy Kale from Brad’s Raw Foods). But kale chips (especially organic ones) are not cheap, my friends. It was high time I started making my own.
I had two main criteria: dairy-free and spicy. A burnt batch and a batch with about 47 times the amount of cayenne pepper that the human tongue can handle, I finally made some delicious homemade kale chips. And I think the tahini really ended up being the superstar ingredient.
- 1 bunch kale
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tbsp tahini
- 2 cloves garlic (finely minced)
- 1 tsp crushed red pepper flakes
- 1/8 – 1/4 tsp cayenne pepper (depending on how hot you like your food)
- ½ tsp salt
1. Preheat the oven to 250.
2. Mix all the ingredients (minus the kale) in a bowl.
3. Tear the bunch of kale into pieces, eliminating any thick stems. Keep in mind that the kale will shrink a bit in the oven.
4. Toss the kale pieces in the sauce mixture. For even coating, I find it’s easiest to just get messy and toss with your hands. Pour the mixture slowly over the kale chips because, depending on how big your bunch was, you may not need all the coating. You want the kale to be lightly, evenly coated. If it’s too saturated, it won’t crisp in the oven properly.
5. Lay the kale pieces out on a tray lined with parchment paper (they might not fit on one; do several batches).
6. Bake in the oven for 20-25 minutes.
Serving size = 1 batch
–Calories from Fat: 199
Total Fat: 22g
–Saturated Fat: 3g
Total Carbohydrate: 36g
–Dietary Fiber: 5g