Baked Kale Chips
Baked kale chips are a great healthy Whole30 substitute for potato chips with less calories, less carbs and less fat. Pair them with my vegan dipping sauce!
Servings 4 servings
Calories 108kcal
Ingredients
Dipping Sauce
- 1/4 cup almond milk
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1/4 teaspoon cumin
- Salt and pepper
Instructions
- Preheat the oven to 325°F, and line a baking sheet with parchment paper.
- Using a knife or kitchen shears, carefully remove the ribs from the kale and cut into bite sized pieces. Wash and thoroughly dry the kale with a salad spinner.
- To make the dipping sauce, whisk all the ingredients together and set aside.
- Lay kale on a baking sheet and toss with the olive oil.
- Bake until crisp, turning the leaves halfway through, about 10-12 minutes. Sprinkle with sea salt as soon as you remove from the oven.
- For air fryer instructions: Air fry at 325°F for 5-7 minutes, tossing halfway through.
- For the dipping sauce: In a small bowl, whisk the almond milk, tahini, lemon juice, cumin and some salt and pepper until combined. Serve with the kale chips.
Video
Notes
Storage: Store any leftovers in an airtight container on the countertop for 1 day. You can also store them in the fridge for up to 3-4 days but they will soften in the fridge.
Make Ahead Tips: You can make the dipping sauce in advance and store it for up to 14 days. Then it's ready for dipping when you make the kale chips.
Substitutes: For best results, follow the recipe as is. However you can add any seasoning to the kale chips after they bake. You can also add any seasoning or spices to the dipping sauce.
Nutrition
Calories: 108kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 121mg | Vitamin A: 1425IU | Vitamin C: 19.1mg | Calcium: 56mg | Iron: 0.8mg