Spicy Tahini Baked Kale Chips

spicy tahini baked kale chips

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.

spicy tahini baked kale chips

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.

spicy tahini baked kale chipsspicy tahini baked kale chips

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.

spicy tahini baked kale chips


  • 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.

spicy tahini baked kale chips

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.

spicy tahini baked kale chips

spicy tahini baked kale chips

Nutrition Facts

Serving size = 1 batch
–Calories from Fat: 199
Total Fat: 22g
–Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 1294mg
Total Carbohydrate: 36g
–Dietary Fiber: 5g
–Sugars: 1g
Protein: 11g


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  1. Maybe you were thinking of kelp? haha

  2. thealyman says:

    This is brilliant! Sounds delicious. I love kale but I’m glad to find a new way to cook it!

  3. I NEED to try this, thankyou! x

  4. I think you should make some kelp flakes,just to check it out 😉

    thanks for the recipe, tried baking the kale with no seasoning, was NOT good!

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