Kale chips with tahini and sesame seeds
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
1 small bowl
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Cuisine
International, Vegetarian
Kale chips with tahini and sesame seeds
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Healthy and delicious oven-roasted kale chips with tahini and sesame for extra crunch.
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Ingredients
- 1 kale de-veined and thoroughly dried, bunch
- 1 Tbsp olive oil
- 2 Tbsp tahini runny
- ½ tsp salt free run
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- 2 Tbs sesame seeds
Instructions
- Preheat the oven to 150C/300F and line 2 large trays with parchment or silicone paper.
- Mix all the spices together and set a side.
- Break the dried kale that has been cut from the vein into smaller pieces and put it in a very large bowl. Drizzle over the olive oil and tahini and massage this through the kale with your hands making sure all the leaves are as thoroughly coated as possible.
- Sprinkle the spices over in parts ensuring that all the leaves are well coated.
- Spread the leaves out over the 2 large trays making sure the leaves are in a single layer. Sprinkle over the sesame seeds.
- Bake for 25 minutes - rotating your pan halfway through if necessary.
- Remove and allow to cool for 5 minutes.
Notes
- Store any leftover kale chips in an airtight container but eat within 2 days.
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