Craving a crunch, but watching your carbs? These spicy kale chips are made for you. Made with lip-smacking tahini and cayenne, they're packed with flavor and have way fewer calories than their salty potato counterparts — so, hey, it's okay if you can't stop at just one!

Prep Time: 10 Min | Cook Time: 15 to 25 Min | Makes: 4 to 6 servings

Ingredients

• 2 bunches of kale (about 10 oz) stems removed
• 2 tbsp avocado oil or coconut oil
• ¼ cup raw cashews
• 5 tbsp nutritional yeast
• 2 tbsp tahini
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp Celtic or pink Himalayan salt
• ¼ tsp freshly ground black pepper
• Pinch of cayenne pepper

 Instructions

Preheat the oven to 300 F 

In a large bowl, combine the kale with the oil. Using your hands, rub the oil into the kale to soften it.

In a food processor or blender, combine the cashews, 4 tbsp of the nutritional yeast, the tahini, and all the seasonings. Blend until a fine meal/paste forms.

Add the spice mixture to the kale and mix well until the kale is evenly coated.

Spread the kale on a rimmed baking sheet so the leaves are not touching or overlapping. You may need to bake in several batches. Sprinkle the kale with the remaining 1 tbsp nutritional yeast.

Bake for 15 minutes, turn over each chip, and return the baking sheet to the oven. Bake for 5 to 10 minutes more, or until the chips are light brown and crispy, being careful not to let them burn. Cool and store in an airtight container. Do not refrigerate.

NOTE:: Kale chips are their very best on the day they are made.