When in doubt because your kale has been sitting in your fridge for two weeks and is yellowing around the edges because you just cannot find the time to massage kale these days…make kale chips.
My parents came to visit awhile back and brought me the MOST delicious kale chips, courtesy of Costco. I don’t even like cool ranch-flavored normal chips, but these were SO GOOD. I was trying to decide if I was willing to give up new clothes in favor of a steady diet of the green stuff when I realized that a homemade version was totally within reach.
The Rhythm chips are, amazingly, raw, with a really short list of normal-sounding things. This version is baked at 275 degrees F, which makes these not-raw, but do you think that stopped me? (No, said everyone ever.)
Life has been crazy busy around these parts. This term feels exponentially more hectic than last term and while it’s fun, it just feels like I can’t learn fast enough at times. We’ve already covered the part where everyone in business school is so smart it’s intimidating (still true), but have we covered the part where I got to go to a 7-course tasting at a fancy-pants restaurant last night? (Courtesy of a truly amazing writing gig.) Highlight.of.the.week. It made me feel not quite so inadequate for a change. Amazing what the power of a really, really phenomenal bowl of butternut squash soup and expertly executed oysters can do!
Back to the chips: I couldn’t quite get the thick, crunchy-ish layer of seasoning around each kale leaf, but the flavor is spot on, and I would argue more natural and thus healthier than buying the processed version. Kale! Chips! Win!
And no, I was not compensated to talk about these chips or given any free samples (unfortunately). I am just a kale chip nut.
Tahini Kale Chips
- 5-6 cups kale torn into pieces (about 1 small head)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- Preheat oven to 275 degrees F. Rinse kale and tear into chunks. Blot or shake off as much moisture as possible and place on an ungreased baking sheet. Bake for 15-20 minutes, until the water has evaporated from the baking sheet and some of the leaves are just starting to feel crispy. Dollop dressing over kale and work it gently into the kale using your fingers (this is hard to do evenly--aim for an approximate spread of the dressing over all the kale). Bake for another 10-15 minutes until kale is crispy. Enjoy immediately--these are best consumed the same day.
omg I WANT THESE. Tahini?! Too too amazing, Erika!
UMMMM these are a revelation! I love kale chips too, but never would have imagined them encrusted in “ranch” — but spiked with tahini! Wow girl! Sounds so wonderful. So does that butternut soup and oysters 🙂 How fun! I admire the hell out of you right now because I have not been posting on my blog and all I did was change jobs. I can’t find any time or energy right now! You’re a flipping superstar! xo
Nora (A Clean Bake)
Those kale chips are SO addictive – and expensive and salty, so I am psyched that you came up with a homemade version!!
Shikha @ Shikha la mode
Have you tried the kale trips at Trader Joe’s? Pretty good!!
janet @ the taste space
Love it! I will confess that kale chips work best in the dehydrator. I like how you use tahini, as I typically use cashews. I once used a chickpea puree, too, but they weren’t as good. 🙁
Katie (The Muffin Myth)
I looove me some kale chips. Never thought of trying with tahini, but I will now! Another genius recipe courtesy of The Pancake Princess!
Yay!!! Thanks Katie 🙂 <3 <3
*mmmm* kale chips! this version sounds so much yummier than my lazy olive oil-salt-pepper version. Lol! P.S that gig sounds amazing! (the fancy pants 7-course gig)
The Vegan 8
These look amazing Erika!! I have never thought to add tahini to kale chips before but I LOVE tahini, so it sounds so wonderful. I absolutely love kale and kale chips too. I’ve never tried that brand since I always make them homemade, but I am definitely trying your version next time! Love these!
Sorry about the stress of school too, but I guarantee you are 10 billion times smarter than me, so I would probably have had a nervous breakdown by now, haha!
Linda | Brunch with Joy
Erika, good to hear from you again! Love kale chips so much. I was not a fan until I tried kale chips few months ago. I know…that’s kinda too late, and thanks for posting this recipe. I can’t wait to give it a try.
I’ll take all of these please!! And let’s hear more about his 7-course meal… oysters, you say? 😉
Ooh the flavours in these kale chips sound immense! The canteen at my office sells mac and cheese flavour kale chips which sounds, frankly, a bit weird to me but these? I can totally get on board with these.
Sarah @ SnixyKitchen
That’s a good tip – we OFTEN let our kale get a little old in our fridge, but now I know exactly what to do with it! Also – 7-course tasting menu?! You’re fancy-la. And I’m jealous. And hungry. Send chips please.
THIS. You’ve actually just managed to combine two of my favourite things into a delicious snack, booyah!!! Believe it or not, I’m yet to try kale chips (yeah, my head must’ve been immersed in sand) but I do think it needs to happen soon. Crunchy, delicious and moreish… actually good for you? What’s not to like?! Sorry to hear about the hectic and slightly stressful nature of school. Glad that the amazing dinner kinda compensated for the stressful part, if only for a night or so. Ah, food always has a rejuvenating quality. However bad my day was, if I come home to something delicious it makes it so much better. Like these kale chips. I have everything at home, so… weekend chip making, here I come! xx
Karen @ The Food Charlatan
These sound awesome! COOL RANCH FTW!! We should call them Kale-ritos.
get all of these in my belly right now!!!