Spicy kale chips with tahini and sesame

This recipe for spicy kale chips with tahini and sesame is inspired by the Middle East and is a totally delicious and very healthy snack. The kale chips roast to light and crunchy perfection and perfect with drinks.

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.

Tahini is 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. Tahini 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 superfood 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 trays, so if you don’t have one, you will need to bake them in batches. 

You might also like:

Kale salad with Pecorino, walnuts and sultanas

A spicy kale salad from Bertus Basson

Crispy kale chips with Parmesan

I swear I can eat half of these chips in one sitting, all while polishing my halo because they are so healthy. 

Recipe 

Kale chips with tahini and sesame seeds

Healthy and delicious oven-roasted kale chips with tahini and sesame for extra crunch. 

Print Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Ingredients

• 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
• 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. 

Servings: 1 small bowl

Author: Sam Linsell

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