Cheesy Oil-Free Kale Chips (Baked)
User Reviews
5
Cheesy Oil-Free Kale Chips (Baked)
Description
In this recipe, kale leaves are cleaned, stems removed, and cut into small pieces for even baking. A thick paste combining tahini, stone ground mustard, apple cider vinegar, nutritional yeast, and a pinch of salt is massaged into the kale leaves to coat them evenly. The nutritional yeast provides a cheesy umami flavor, while tahini adds creaminess and richness without oil. The kale is spread in a single layer on parchment-lined baking sheets to ensure crisping.
Baking at 250°F for approximately 20 minutes dehydrates the kale to a light, crispy texture while preserving the flavors of the coating. Smaller, consistent sizes help the chips dry uniformly. The result is a crunchy, savory snack with a distinctive cheesy note despite being oil-free.
These kale chips can be served as a snack or side, offering a flavorful alternative to traditional chips without added fats. They stay crispy for a few days when stored properly.
Ingredients
- 1 bunch kale lacinato or curly
- 1 ½ tablespoon tahini
- 1 tablespoon mustard stone ground
- 2 teaspoon apple cider vinegar
- 1 tablespoon nutritional yeast
- salt pinch
Instructions
- Preheat oven to 250 degrees F (120 C), and line two large baking sheets with parchment.
- In a small bowl combine the 1 ½ tablespoons tahini, 1 tablespoon mustard, 2 teaspoons vinegar, 1 tablespoon nutritional yeast, and pinch of salt. Whisk together with a fork. The consistency will be thick and paste-like.
- Wash and dry the kale. Remove stems and cut into pieces approximately 3 x 3 inches. Irregular shapes are fine, too. *Having smaller, similar-sized pieces helps the kale dry more uniformly. But if you are short on time and don't want to cut/tear into pieces, the leaves can be left whole (after stems are removed; see photo). Increase bake time by 5 to 10 minutes.
- Use your hands to massage the cheesy sauce into the kale. A thin coat is best. Place kale on the prepared baking sheets in a single layer. Pieces that are overlapping won't dry.
- Bake for about 20 minutes or until the kale is dried and crispy. Serve right away, or cool completely before storing.
Notes
- Cutting kale into uniform pieces helps even drying and crisping; whole leaves take longer to bake.
- Massage the sauce into the kale well to ensure an even coating for flavor and texture.
- Store baked chips in a container with the lid slightly ajar to maintain crispness up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Cholesterol | 0mg | 0% |
| Sodium | 150mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 0g | 0% |
| Vitamin A | 15250IU | 305% |
| Vitamin C | 165mg | 183% |
| Calcium | 210mg | 21% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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