baked kale chips

By Jody

Ingredients

• 6 6 6 cups bite-sized kale leaves (I remove the stems and then tear the leaves into pieces)
• 3 3 3 tablespoons tahini
• 1 1 1 tablespoon extra-virgin olive oil
• 1 1 1 tablespoon fresh lemon juice
• 1 1 1 teaspoon smoked paprika
• 1/2 1/2 1/2 teaspoon (packed) finely grated lemon zest
• 3/4 1 3/4 1 3/4 - 1 teaspoon Herbamare or sea salt

Preparation

Step 1

Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper.
Place the kale leaves in a large bowl. In a small bowl, whisk together the tahini, olive oil, lemon juice, paprika, lemon zest, and Herbamare or salt. The mixture will be quite thick. Add it to the bowl with the kale leaves. Using your hands, work the tahini sauce throughout the kale leaves until they are all coated evenly.
Arrange the kale leaves in even layers on the baking sheets. Bake for 15 minutes, rotating the pans once halfway through baking, until brown and crisp. (The chips will continue to crisp up as they cool.)
Enjoy! (Or store in an airtight container at room temperature until ready to eat.)