1 small bunch curly kale, washed and thoroughly dried

1 tablespoon tahini

2 teaspoons water

2 teaspoons tamari or soy sauce

2 teaspoons nutritional yeast

1/2 teaspoon fresh lemon juice

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon granulated garlic

Pinch of salt

Cook Mode Prevent your screen from going dark

Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
Remove tough stems from kale and tear leaves into bite-sized pieces.
In a small bowl, whisk together tahini, water, tamari, nutritional yeast, lemon juice, cumin, paprika, granulated garlic, and salt until smooth.
Drizzle the mixture over kale leaves and massage gently to coat evenly.
Spread kale leaves in a single layer on prepared baking sheet, ensuring they don’t overlap.
Bake for 20–25 minutes, flipping halfway through, until leaves are crispy but not burnt.
Allow to cool for a few minutes before serving for maximum crunch.

Sprinkle with chili powder or cayenne for a spicy kick.

Add sesame seeds or pumpkin seeds for extra texture.

Use smoked paprika for a smoky flavor.

Mix in a little grated Parmesan or vegan cheese for cheesy kale chips.

Try lemon zest or a dash of apple cider vinegar for a bright, tangy flavor.