Appetizers/Snacks

August 4, 2021

Golden Tahini Sauce with Kale Chips

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The real star of this show is the Golden Tahini Sauce. The kale chips are just a vehicle for this dreamy golden sauce. This Golden Tahini Sauce can be a dip for chips, veggies, or bread, or use it as a spread on burgers, wraps, sandwiches - it’s super versatile! Blend it up as part of your weekly meal prep, and use it all week long.

Can we talk about kale chips for a minute though? I’m not over them. Maybe it’s the nutrition-foodie nerd in me, but I still love kale chips. I really gravitate toward them in the summer. In the summer months, I find myself grilling some sort of burger or dog a couple times a week. And I love a good crispy chip with anything grilled and on a bun, but sometimes I want variety. I love potato chips, but I like the idea of getting in a leafy green with these kale chips, too. Be sure to read the step-by-step instructions below for making crispy kale chips!

Golden Tahini Sauce with Kale Chips makes a light summery snack or happy hour bite, or a colorful side dish for your next grilling adventure. Have fun experimenting with how to use this golden sauce on other foods, too!

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Ingredients assembled for Golden Tahini Sauce
Start by making the Golden Tahini Sauce. Assemble the sauce ingredients.

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Golden Tahini Sauce ingredients in a high speed blender
Add the sauce ingredients to a high speed blender, and blend until smooth. Set the sauce aside.

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Ingredients assembled for kale chips
Next, make the kale chips. Assemble the kale chip ingredients.

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Stripping kale leaves from the stems, them tossing them in oil and spices
Make sure your kale is washed, and thoroughly dry. You do not want any excess moisture on the kale leaves, otherwise the kale will steam in the oven, not becomes crispy. Tear the kale leaves from the tough stems, and tear the leaves into 2-inch pieces. Place torn kale in a large bowl, and toss well with the olive oil, salt, and garlic powder.

Kale leaves arranged on two sheet trays for baking side by side with finished, baked kale chips
Spread the seasoned kale leaves on two parchment-lined large baking sheets. Make sure the leaves are touching or overlapping as little as possible, which will prevent the kale from becoming crispy. Note: even the photos above were just a little too close together - make the chips in batches, if necessary. Bake for about 15 minutes, tossing the leaves and rotating the trays halfway through.

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A hand holding a kale chip and dipping it into Golden Tahini Sauce
Allow the kale chips to cool completely, and serve with the Golden Tahini Sauce for dipping.


Original publication date: July 8, 2021

Golden Tahini Sauce with Kale Chips

This Golden Tahini Sauce can be a dip for chips, veggies, or bread, or use it as a spread on burgers, wraps, sandwiches - it’s super versatile!

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

15

min

total:

30

min

Print It

Ingredients

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

Instructions

  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!

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Hi there, I’m Kira!

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