So since I got back from my unbelievable trip to Israel in January, I’ve been all over tahini. It’s a stalwart ingredient in Middle Eastern cuisine and it swings across the savoury and sweet spectrum with its bitter, nutty flavour. It’s a key component in hummus, the main part of halva and as far as I’m concerned we need to be using it a LOT more. With a consistency of runny nut butter, it really is fantastic to add to dips, sauces and desserts.
I’m a huge fan of kale chips and clearly so is the internet. You get good ones and then you get not such good ones. I have made them before where I simply added Parmesan cheese and seasoning, but with this recipe I wanted to ramp up the flavour so much more. I also wanted to add a component that would help all the spices cling to the kale leaves because olive oil can only do so much in this regard. Tanini was the perfect solution. You really need to massage the leaves until they are thoroughly coated. I sprinkled sesame seeds over the leaves as a finishing touch and these give the kale chips another delicious texture.
Kale is also high on the super food spectrum and you can check out what the benefits of this vegetable are by clicking here.
This recipe seems like a huge batch, but kale shrinks down so much as it bakes. I used the fan forced setting on my oven (convection) in order to load two large tray, so if you don’t have one, you will need to bake them in batches.
I swear I can eat half of these chips in one sitting, all while polishing my halo because they are so healthy.
Recipe – first published in Marie Claire Cuisine et VinsPrint
Kale chips with tahini and sesame seeds
- Prep Time: 10
- Total Time: 10 minutes
- 1 bunch kale, de veined and thoroughly dried
- 1 Tbsp olive oil
- 2 Tbsp runny tahini
- ½ tsp free run salt
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- 2Tbs sesame seeds
- Pre heat the oven to 150C 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 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 half way through if necessary.
- Remove and allow to cool for 5 minutes.
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