spicy & crispy tahini kale chips recipe with lemon
Lemony with a spicy kick, this crispy tahini kale chips recipe is the perfect vegan cheese-like snack.
Servings: 4
Calories: 218kcal
Ingredients
- 1 bunch of kale dice into bite-sized places
- ¼ cup tahini creamy
- 2 tablespoon lemon juice
- 1 tablespoon steak seasoning
- ¼ teaspoon red pepper flakes
- 4 tablespoon avocado oil or olive oil
Instructions
- Preheat oven to 350 degrees. Mix everything but the kale together in a small bowl.
- Tear or cut the kale to the desired size and place in a large bowl. Add oil. You can leave the stems on. Pour half of the tahini mixture on the kale and massage in to coat evenly.
- Line baking pan with foil or a silicon mat. Place kale flat on the lined baking pan (be careful not to over crowd). You may have to work in 2 batches. Bake for 10-12 minutes or until crispy.
- Remove from oven and let cool. Serve with the remaining tahini sauce.
Video
Notes
Nutritional Information is an estimate and for informational purposes only.
*Note: substitution options can be found above in the substitution section of this post.
For reheating, place in oven or toaster oven at 350 for 2-3 min. Watch them carefully! They can burn very fast.. Or you can skip the reheating - we love them cold, right out of the fridge! Can be stored for up to 3 days and laid flat in Tupperware.
Nutrition
Calories: 218kcal | Carbohydrates: 4g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 8mg | Potassium: 87mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg