Gluten Free Kale Chips With Tahini Recipes
TAHINI KALE CHIPS
Make your own kale chips. Super easy and affordable than the store bought ones! Feel free to experiment and substitute any herbs and spices to your taste.
Provided by SocaliJL
Categories Low Cholesterol
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except Kale in a food processor.
- Tear up kale into bite size pieces, removing the stem.
- Dip kale to coat at least 1 side of leaf in mixture.
- Alternatively, you can put kale in a plastic bag and add mixture and shake until coated.
- Place kale on one layer in dehydrator
- Dehydrate for a 5-6 hours or until nice and crisp.
Nutrition Facts : Calories 165.4, Fat 8.2, SaturatedFat 1.1, Sodium 83.5, Carbohydrate 19.2, Fiber 5.1, Sugar 1.2, Protein 8.2
GLUTEN-FREE KALE CHIPS WITH TAHINI
Crisp and delicious. Try this Middle Eastern spin on kale chips.
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Move 2 oven racks evenly between top and bottom of oven. Spray 2 cookie sheets with cooking spray.
- 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.
- 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 Facts : Calories 130, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 2 g, TransFat 0 g
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