Kale Chips

Keto Garlic Kale Chips

Keto Garlic Kale Chips

Ingredients

Yield: 4 servings

• ¼ cup plus 2 tablespoons (96g) tahini, room temperature
• 2 tablespoons (30 ml) extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon crushed garlic
• ½ teaspoon salt
• ¼ packed cup (5g) fresh dill leaves, finely chopped
• 2 packed cups (140g) destemmed and chopped kale

Method

1. Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper
2. In a large mixing bowl, whisk together the tahini, olive oil, vinegar, garlic, and salt until well combined
3. Stir in the dill
4. Add the kale and toss with the tahini mixture until well coated
5. It’s helpful to use your hands and really massage the dressing into the leaves
6. Spread the kale in a thin layer on the lined baking sheet and bake for 18 minutes, until the kale chips are uniformly crispy and dry
7. Keep in a tightly sealed container at room temperature for up to 1 day

To Recrisp.If the air is humid and the chips become soggy, bake them at 300°F (150°C) for 5 minutes, until they are crispy again.

Nutritional Info. 208 calories – 18.9g fat – 5.4g protein – 7.6g total carbs – 4.3g net carbs