I make kale chips a lot. In fact, almost every time I get curly kale in my veg box I make kale chips. My kale chips taste more like the yummy sauce from a late night kebab truck than a trendy leafy green. Today I made lemon garlic chilli pasta (really just pasta with lemon, olive oil, garlic, and Aleppo chilli) because I was too meh to make anything else. I topped it with kale chips because I didn’t have Parmesan cheese or tomatoes or really anything else that I could manage on minimal effort. Turns out, kebab truck kale chips are kinda great on lemony garlic pasta.

Here is how I make kale chips, since I lack exciting things like a dehydrator. I make a sauce starting with about 1/4 c of tahini and then I add oil and lemon juice in equal measures until I get a thick creamy looking dressing. Now the spices. I add some lemon pepper (maybe 1tsp ), garlic powder (maybe 2 tsps), salt (a pinch), nutritional yeast (maybe 2 tbsps), sumac (maybe 1tsp), and Aleppo chilli (maybe 1 tsp). Mix it all around and adjust the spices to your taste. Add a big bag of very dry curly kale (I find the more robust the kale, the better the kale chip, which is why I use curly kale) and rub the sauce into the kale. I put the kale on my silpat lined cookie sheets. I don’t know why my silpat mats work better than foil or parchment for kale chips, but they do seem to work best for me. I bake it at about 180C/350F until it is crispy (usually about 15-20 mins) and then let it sit and cool. It is important to keep an eye on it at least your first time, because it goes from soggy to burnt fast.