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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
- Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper
- In a large mixing bowl, whisk together the tahini, olive oil, vinegar, garlic, and salt until well combined
- Stir in the dill
- Add the kale and toss with the tahini mixture until well coated
- It’s helpful to use your hands and really massage the dressing into the leaves
- 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
- 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
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