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Gluten-Free Kale Chips with Tahini

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Crisp and delicious. Try this Middle Eastern spin on kale chips.

Gluten-Free Kale Chips with Tahini

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 bunch (8 oz) fresh curly green kale, ribs removed, leaves torn into 1- to 2-inch pieces (6 cups)
  • 1 tablespoon olive oil
  • 4 1/2 teaspoons tahini
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • Pinch ground red pepper (cayenne)

Instructions

  • Step 
    1
    Heat oven to 350°F. Move 2 oven racks evenly between top and bottom of oven. Spray 2 cookie sheets with cooking spray.
  • Step 
    2
    Wash and thoroughly dry kale. In large bowl, beat remaining ingredients with whisk. Add kale; massage with your hands until kale is evenly coated with oil mixture. Place in single layer on cookie sheets.
  • Step 
    3
    Bake both cookie sheets at the same time 6 minutes. Trade positions of cookie sheets in oven. Bake 6 to 9 minutes longer or until crisp and just beginning to brown. Cool on cookie sheets. Serve warm or completely cooled.

Nutrition

130 Calories
7g Total Fat
4g Protein
12g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
480mg
14%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
10%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
310%
310%
Vitamin C
100%
100%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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