Chilli & Tahini Kale Chips
Recipe: #17772
March 06, 2015
Categories: Snacks, Vegetables, Kale, 5 Ingredients Or Less, Oven Bake, Diabetic, Gluten-Free, Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, Low Glycemic, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices, Oil more
"From one of our national supermarkets as part of their super food recipes."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (13.2 g)
- Calories 30.6
- Total Fat - 2.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 122.4 mg
- Total Carbohydrate - 2.5 g
- Dietary Fiber - 0.7 g
- Sugars - 0.1 g
- Protein - 1 g
- Calcium - 30.9 mg
- Iron - 0.3 mg
- Vitamin C - 8.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat fan-forced oven to 120 degrees.
Step 2
Line baking trays with baking paper.
Step 3
Remove the stalks from the kale by pulling the leaves away from the stalk by hand, tear leaves into bite sized portions and place kale segments in a large mixing bowl.
Step 4
In a mixing bowl, whisk together the coconut oil, tahini, chilli and salt flakes.
Step 5
Pour the coconut oil mixture on the kale leaves and toss well to combine ensuring that the mixture coats each leaf.
Step 6
Spread kale onto baking trays, leaves can overlap a little.
Step 7
Place baking trays into oven and bake for 30 minutes, or until leaves are dried out and crispy.
Step 8
Remove from oven and allow chips to cool for 15 minutes and store in an airtight container for 3 days or serve immediately.
Tips & Variations
No special items needed.
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