Crispy Kale Chips with Spicy Tahini Sauce

SPICY TAHINI SAUCE 

¼ cup plain whole milk Greek yogurt  

1½ Tbsp. Fresh Thyme organic tahini  

1½ Tbsp. fresh lemon juice 

1 Tbsp. hot honey 

½ tsp. za’atar seasoning  

½ tsp. Fresh Thyme crushed organic chili peppers, plus more for garnish  

CRISPY KALE 

2 bunches organic lacinato kale (6 oz. total), washed and woody stems removed  

2 tsp. Fresh Thyme extra virgin olive oil 

2 tsp. za’atar seasoning  

Fresh Thyme avocado cooking oil spray 

1. For spicy tahini sauce, in a small bowl, whisk together yogurt, tahini, lemon juice, hot honey, za’atar seasoning, and ½ tsp. crushed chili peppers. Cover and refrigerate until ready to serve.
2. For kale, place oven racks in the upper and lower thirds of the oven. Place 2 large rimmed pans in oven; preheat to 400°F. 
3. Cut each kale leaf into large pieces; pat dry. Transfer kale to a large bowl. Drizzle with olive oil; sprinkle with za’atar seasoning. Gently massage by rubbing between fingers until kale is dark green and tender.
4. Remove preheated baking pans from the oven. Spray with cooking spray. Add kale, in a single layer, to the pans. Bake for 8 to 10 minutes or until crisp and beginning to brown, turning once halfway through. Cool in baking pans on wire racks. 
5. Serve kale chips with spicy tahini sauce for dipping. Garnish kale and sauce with additional crushed chili peppers, if desired. 

Each serving contains: 100 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 130 mg sodium, 9 g carbohydrates, 2 g fiber, 6 g sugar, 4 g protein. Daily values: 0% vitamin D, 10% calcium, 6% iron, 4% potassium.