The idea of kale chips never appealed to me, until recenty. I love kale, and I’m sorry to admit this, but I thought the whole idea of making chips out of it was to like, you know, trick yourself into eating vegetables, assuming you don’t particularly like vegetables. So, the fact that I’m a big fan of kale worked against me, as I’m a completely willing participant when it comes to eating the stuff.
I’m even more sorry to admit that I told my mom not to make kale chips for just this reason when she expressed interest a while back. “Don’t bother with those, just cook it up and eat it. It’s delicious.” So wrong. Not about kale being delicious, oh no. I’ll take a big old plate of garlicky sauteed kale any evening for dinner. But when it comes to snack time…okay, I’d eat a big plate of cooked kale for snack too, but I’d also eat kale chips. Gladly. I’ve seen the error of my ways.
This comes back to my mom. A couple of weeks ago she picked up a bag of kale chips for me. I don’t know why she did that, in view of my prior statements, but I’m glad she did. The chips she got me were Brad’s Raw Vampire Killer flavor. (That is an affiliate link, but I’m not being paid by Brad’s or anything – I just think they’re good.) I ate half of the box immediately. That was my first clue that kale chips were actually good.
The following week I decided I needed more kale chips in my life. (The box of Brad’s was long gone.) So I came up with these. I love some garlic and tahini on my cooked kale, so I figured it would go well on the chips too.
My version isn’t raw, though you could probably use a dehydrator instead of the oven here. If you’ve made a more basic version of kale chips before, you’ll notice that the cook time for these is a bit longer. That’s because it takes a while for the tahini to dry out completely. Make sure your chips are nice and evenly coated, so that the drying that happens during cooking is nice and even. By the time these come out of your oven you will be ready – the garlicky aromas wafting from the oven will ensure that. Wait a couple minutes more for them to cool and crisp up. I think you’ll agree that it’s worth it in the end.
- 1 lb. fresh kale
- juice of 1 lemon
- 4 garlic cloves, minced
- ¼ cup tahini
- 1 tbsp. olive oil
- 2 tbsp. soy sauce
- Preheat oven to 250. Line 2-3 baking sheets with parchment paper.
- Tare kale into chip-sized pieces and remove stems. Place in a large mixing bowl.
- Whisk remaining ingredients together in a small bowl and pour over kale. Toss gently until your kale is evenly coated.
- Arrange kale pieces in a single layer on baking sheets. Bake for 30-60 minutes.
- Start checking on your batch after 30 minutes and remove from oven when chips are dry.
- Allow to cool for a few minutes before digging in.