Nacho Cheese Style Kale Chips
Chip lovers, this is for you! An excellent, healthy alternative to your afternoon crunch, Kale Chips! These are incredibly easy to make and store well in a paper bag for grab-n-go snack for a busy day. Kale is nutritionally-dense, packed with fiber, protein, beta-carotene, Vitamin C, Iron, Calcium, Vitamin K, Vitamin B6, Folate, Thiamin, Riboflavin, Magnesium, Potassium, Copper, Manganese, and phytonutrients. It’s likely that you won’t find that much natural goodness in a bag of chips.
- 1 bunch kale
- 1 Tablespoon tahini
- 1 Tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 2 teaspoons lemon juice
- 1 Tablespoon water
- Preheat the oven to 275-300F. Wash the kale and remove the leaves from the rib. Tear into large pieces, then dry the kale on a clean kitchen towel.
- In a small bowl, mix together the remaining ingredients. It should be a paste - like consistency. Coat the kale pieces with the paste using the back of a spoon or a knife. Place the kale on a pan that is lined with parchment paper.
- Cook the kale chips for for 10 minutes, then rotate the kale so it doesn't burn. Place the pan back into the oven and allow to cook for an additional 10-15 minutes.
- Once complete, remove from the oven--- and enjoy! If there is any left, store the chips in a paper bag to keep them from getting soggy.
- Unlike most kale chip recipes, this one contains tahini rather than oils. Tahini would be preferable to use in recipes since it’s more nutrient-dense than calorically dense. Oils just contain fat; whereas, tahini is a ground-up sesame seed paste that still has protein, fiber, and healthy fats! There are also quite a bit of minerals in just 1 tbsp of tahini too!