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
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
-
Step1Heat oven to 350°F. Move 2 oven racks evenly between top and bottom of oven. Spray 2 cookie sheets with cooking spray.
-
Step2Wash 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.
-
Step3Bake 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
1Tips from the Betty Crocker Kitchens
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