Spicy Tahini Kale Chips

Spicy Tahini Kale Chips- These are without a doubt the best kale chips you will ever try. Make them at home and try not to eat them all up at once!

Have you tried kale chips yet?  Did you think they were “just ok” but didn’t get the hype?  That’s probably because you didn’t have these.

All too often I see recipes for kale chips that include nothing more than “olive oil, salt, pepper and an optional seasoning of your choice.”  No.  That’s boring.  I tried simple kale chips and was thoroughly underwhelmed.  In the end, kale just isn’t that exciting until you jazz it up a bit. Don’t get me wrong, I love kale and eat it almost every day.  But I need some ZING in my snacks.   Let me tell you now:  these chips have zing.  

Tahini adds a thick creaminess, lime juice provides that perfect acidity, nutritional yeast creates mouth-watering cheesiness and the red pepper flakes add heat.  You don’t need salty processed chips to give you that savoriness we all crave.  You need these.  Try not to eat them all at once, though.

I use a dehydrator when I make these spicy tahini kale chips.  Mine is pretty cheap and it works perfectly well for veggie and fruit chip snacks.  But I mostly use it for kale chips and it has been worth every penny.  I prep them before I go to bed and the next morning I wake up with ready-to-go snacks.  I realize that most of you don’t have dehydrators sitting around so I’ve included oven directions here.


5 from 3 votes
Spicy Tahini Kale Chips
Cook Time
30 mins
Total Time
30 mins

Spicy Tahini Kale Chips- These are without a doubt the best kale chips you will ever try. Make them at home and try not to eat them all up at once!

Course: Snack
Cuisine: American, Mediterranean
Servings: 3 -4 servings
Author: Jennifer Farley
  • 1 large bunch of kale, inner ribs removed
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons tahini
  • 1 teaspoon nutritional yeast
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  1. Preheat the oven to 200 degrees F (or plug in your dehydrator). Line a baking sheet with foil or parchment.
  2. Wash and thoroughly dry the kale, then remove the leaves from the tough inner stem. Slice or rip into large pieces. Remember- they'll shrink as they dehydrate so don't go too small. Place in a large bowl.
  3. In a small bowl, whisk together the remaining ingredients. Pour over the kale and coat each leaf thoroughly. It's messy, but the best way to do this is with your hands.
  4. Spread the chips in a single layer on the baking sheet or in the dehydrator. The dehydrator should take approximately 8 hours. The oven will take up to an hour (start checking on them after 30 minutes. They're ready when the seasonings are completely dry and the kale is crispy.
Recipe Notes

Adapted from Whole Health Designs


About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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