Gluten Free Kale Chips With Tahini Recipes

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GLUTEN-FREE KALE CHIPS WITH TAHINI



Gluten-Free Kale Chips with Tahini image

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

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)

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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