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.