Golden Tahini Sauce with Kale Chips

For Golden Tahini Sauce:

1/2 cup tahini

1/4 cup water

1 clove garlic

Juice of 1 large lemon

1 Tbsp. ground turmeric

1 Tbsp. pure maple syrup

1 tsp. kosher salt

1/2 tsp. ground black pepper

For Kale Chips:

1 bunch kale (curly or lacinato work best)

2-3 Tbsp. extra-virgin olive oil

3/4 tsp. kosher salt

1/2 tsp. garlic powder

1. Start by making the Golden Tahini Sauce. Place all sauce ingredients in a high speed blender, and blend until smooth. Transfer to a small serving bowl, and set aside.
2. For the kale chips, start by preheating the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper, and set aside.
3. Make sure your kale is washed, and completely dry! It’s very important that the leaves have no excess moisture, otherwise the chips will not crisp in the oven (they will steam and become soft). Tear leaves from the stems, and tear into about 2-inch pieces. Place torn kale pieces in a large bowl.
4. To the torn kale pieces in the large bowl, add olive oil, salt, and garlic powder. Toss kale leaves with your hands until everything is evenly coated in olive oil and spices.
5. Arrange kale pieces on the two prepared baking sheets, making sure that none of them overlap or touch each other too much. The kale pieces need plenty of room for air to circulate, to help them crisp (and not steam).
6. Place the baking sheets with kale pieces in the oven, and bake for 7 minutes. Remove the sheets, flip the kale pieces, and return the trays to the oven (rotating the position from of the baking sheets from their first bake).
7. Bake an additional 7-8 minutes, until kale has become crisp.
8. Let cool completely on the baking sheet, which will help chips further crisp up.
9. Serve cooled kale chips with Golden Tahini Sauce for dipping!