Published: · Modified: by Mika Kinney · This post may contain affiliate links.
Jump to Recipe
Lemony with a spicy kick, this crispy tahini kale chips recipe is the perfect vegan cheese-like snack. Made with creamy tahini and punchy steak seasoning, these chips are baked to perfection in only 10 minutes making them the ultimate crunchy bite.
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox.Plus you'll get fun new recipes from us every week!
Jump to:
- why we know you'll love these baked kale chips
- recipe ingredients
- How to make these chips
- helpful tips
- Quick Facts
- What to serve these chips with
- Recipe
why we know you'll love these baked kale chips
I have to tell you guys about our favorite burrito in California called a Crack Burrito. It has chicken, brown rice, pickled red onions, pinto beans, and crispy kale, and man, is it insanely good.
Since we don't live in California anymore we set out to figure out how to make the burrito at home. What came out of it was not only a delicious burrito but this recipe for super crispy kale chips with a tahini twist that makes a great snack.
What initially started out as just a normal kale chip recipe evolved into something much more delicious as I learned the sneaky skill that tahini has. When tahini is baked, it tastes like cheese powder (think Cheeto dust)!
It took a few trial-and-error tests to figure out the right ratio of tahini to get that cheesy flavor and maintain the crispiness. I finally settled on half of the tahini mixture on the chips and half and a dip.
We have some other delicious crispy snacks like Crispy Spinach and Crispy Bananas but these kale chips are one of my favorites. Their flavor is so unique in the best way possible, they only take 15 minutes, and only need a few ingredients to make.
Let's get snacking!
recipe ingredients
- For the oil, we use avocado oil because of its higher smoke point than olive oil. This means it retains more of its nutritional properties when baked. Olive oil works too though.
- Steak seasoning can be super salty so I recommend starting with a little less and tasting the mixture, then adjusting as needed.
- The kale needs to be bite-sized but it's ok if the steams remain.
substitutions & variation
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Tahini can be substituted with more oil.
- Try adding nutritional yeast for more cheese flavor.
- Air fryer kale chips are also easy to make, just pop them in the air fryer for 5-7 minutes, flipping halfway.
- Garlic kale chips can be made by adding ½ a teaspoon of garlic powder and salt in place of steak seasoning.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to make these chips
Step one
Preheat the oven and line a baking tray. Mix all the ingredients except the kale in a bowl.
Step two
Cut the kale into bite-size pieces and place in a bowl. Pour half of the tahini mixture over the kale and massage the kale to coat evenly.
Step three
Place the kale evenly on a tray and bake for 10-12 minutes or until crispy. Remove and enjoy with the other half of the tahini sauce!
watch how to make them
helpful tips
- For storing kale, place kale flat in a plastic bag (after washing), place a paper towel on top, then place another layer of kale. Keep repeating until the bag is full!
- Use whole kale leaves, as opposed to a bag of kale that's pre-cut. First, tear the kale leaves into chip-sized pieces (roughly 3-inch pieces) but they can also be cut/chopped.The large stems should be discarded.Place the kale in a large bowl.
- Give the kale space to breath on the tray Each leaf should have about 1" of open space around it.
Quick Facts
How long does this keep?
These homemade kale chips will keep for 3-4 days in the fridge.These keep best when in layers, separated by foil or paper towels in an airtight container.
How do I keep my chips crispy?
To make these crispy again, toss them in the oven or toaster oven at 300 degrees for 5 minutes until crispy
Why are my chips soggy?
Kale can be soggy either because the kale was damp before baking or they were not baked at a high enough temperature or for long enough. If your kale is damp, use a paper towel to completely dry it before baking.
What type of kale is best for kale chips?
Flat-leaf varieties of kale are best for baked kale chips. Curly kale (despite its name) is a flat-leafed variety because it's flat in the center and then curls on the edge. This is my preference for chips because they are a little heartier and can hold their own when baked.
What to serve these chips with
Small Batch Tzatziki Sauce
Healthy Spinach Artichoke Dip
Balsamic Pickles
Recipe
Author: Mika Kinney
5 from 1 vote
Lemony with a spicy kick, this crispy tahini kale chips recipe is the perfect vegan cheese-like snack.
Prep Time: 10 minutes minutes
Total Time: 20 minutes mins
Protein: 3g
Serves: 4
Print Pin Rate
Ingredients
- 1 bunch of kale (dice into bite-sized places)
- ¼ cup tahini (creamy)
- 2 tablespoon lemon juice
- 1 tablespoon steak seasoning
- ¼ teaspoon red pepper flakes
- 4 tablespoon avocado oil (or olive oil)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
Preheat oven to 350 degrees. Mix everything but the kale together in a small bowl.
Tear or cut the kale to the desired size and place in a large bowl. Add oil. You can leave the stems on. Pour half of the tahini mixture on the kale and massage in to coat evenly.
Line baking pan with foil or a silicon mat. Place kale flat on the lined baking pan (be careful not to over crowd). You may have to work in 2 batches. Bake for 10-12 minutes or until crispy.
Remove from oven and let cool. Serve with the remaining tahini sauce.
Video
Notes
Nutritional Information is an estimate and for informational purposes only.
*Note: substitution options can be found above in the substitution section of this post.
For reheating, place in oven or toaster oven at 350 for 2-3 min. Watch them carefully! They can burn very fast.. Or you can skip the reheating - we love them cold, right out of the fridge! Can be stored for up to 3 days and laid flat in Tupperware.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Course: Snack
Cuisine: American
Keyword: chips, healthy, kale, snack, spicy
Nutrition
Calories: 218kcal | Carbohydrates: 4g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 8mg | Potassium: 87mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
Did you try this? We'd love to hear how it went. Please leave a review below! For more protein recipes join our email list!
More High-Protein Side Dish Recipes
- Baked Ground Turkey Sliders with Hawaiian Rolls
- crispy hot honey chicken salad with yogurt dressing
- quick refrigerator balsamic vinegar pickle recipe
- 20-Minute Honey Sriracha Brussels Sprout Salad
