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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
  • pepper


  • 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.

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