Cheesy Oil-Free Kale Chips (oven; low temp)

Step 1

Preheat oven to 250 degrees F (120 C), and line two large baking sheets with parchment.

Step 2

In a small bowl combine the 1 1/2 tablespoons tahini, 1 tablespoon mustard, 2 teaspoons vinegar, 1 tablespoon nutritional yeast, and pinch of salt. Whisk together with a fork. The consistency will be thick and paste-like.

Step 3

Wash and dry the kale. Remove stems and cut into pieces approximately 3 x 3 inches. Irregular shapes are fine, too. *Having smaller, similar-sized pieces helps the kale dry more uniformly. But if you are short on time and don't want to cut/tear into pieces, the leaves can be left whole (after stems are removed; see photo). Increase bake time by 5 to 10 minutes.

Step 4

Use your hands to massage the cheesy sauce into the kale. A thin coat is best. Place kale on the prepared baking sheets in a single layer. Pieces that are overlapping won't dry.

Step 5

Bake for about 20 minutes or until the kale is dried and crispy. Serve right away, or cool completely before storing.