Tahini Sesame Kale Chips

I have been making quick kale chips for a while now, but I have found that sometimes they get wity after a little while and sometimes they burn and sometimes they are not crisp enough and based on the kale they might be more bitter or have better or worse flavor. I noticed that the kale chips being sold in stores were heartier and seemed to have a thick coating of some kind. So I researched recipes and found that the best way to make any kale chip is low and slow, ideally in a food dehydrator which I don’t have or on a really low oven.

The other secret ingredient to great kale chips is flavor. Most of the recipes create this thick coating filled with seasoning by using cashew cream or pureed cashes, I still don’t have a high quality blender and cashews are expensive. I always have tahini in my pantry and I thought it could work too.

So I mixed tahini with some lime (I was out of lemon), olive oil and salt and pepper and sesame seeds, coated the kale and baked low and slow for about 4 or 5 hours, but I don’t think you can over do it. Now that these came out so great I can start playing with flavors.

Tahini Sesame Kale Chips

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

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Servings

6 Servings

1x2x3x

Ingredients

• 1 bunch kale
• juice from 1-2 limes about 2 tablespoonss
• 2 tablespoon oliv oil
• 4 tablespoon tahini
• 1 teaspoon crushed red pepper flakes optional
• 1/8 teaspoon salt and pepper each
• 1 tablespoon sesame seeds

Instructions

• Preheat the oven to the lowest setting, mine was 175 degrees F.
• Wash and thoroughly dry the kale, then remove the leaves from the tough inner stem. Slice or rip into medium pieces. They will shrink, but I like them smaller.  Place in on the baking sheet.
• In a small bowl, whisk together the remaining ingredients. Pour over the kale and mix it up with your hands.  It is the only way to really get the leaves coasted.  Taste the kale at this point and add any seasonings you may like.
• Spread the chips out on the sheet.  Place in the oven until they are dry and crispy.  I checked mine after an hour and found them wet, after about 2 hours they were looking about half ready, so I flipped them over with a spatula.  I let them go another couple of hours (cause I forgot about them) and they were perfect.