Chilli & Tahini Kale Chips
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."
- 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
Preheat fan-forced oven to 120 degrees.
Line baking trays with baking paper.
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.
In a mixing bowl, whisk together the coconut oil, tahini, chilli and salt flakes.
Pour the coconut oil mixture on the kale leaves and toss well to combine ensuring that the mixture coats each leaf.
Spread kale onto baking trays, leaves can overlap a little.
Place baking trays into oven and bake for 30 minutes, or until leaves are dried out and crispy.
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.