Ingredients

The following ingredients have 4 Servings
  • 1 head kale
  • 1 tablespoon olive oil
  • Sea salt (for sprinkling)
  • 1/4 cup almond milk
  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cumin
  • Kosher salt and freshly cracked black pepper

Instruction

  • 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.