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Homemade Kale Chips with Tahini

Homemade Kale Chips with Tahini

With the craze for everything kale and everything healthy in recent years, we’ve come up with a recipe for homemade kale chips with tahini to satisfy your craving for something savory and snack-worthy when bingeing on the latest episode of your favorite series. Are you likely to swap out your favorite potato chips for these? We think so. 

Fresher and tastier than store-bought kale chips, our recipe relies on Dukkan Tahini rather than salt and preservatives to imbue our kale chips with great flavor. Also, because you control the baking of the chips, you can play with the amount of tahini and seasonings as per your personal preference to create your perfect kale chips, and you can experiment to find the perfect crunch of your kale chip by keeping the kale stems or removing the outer part of the leaves from the more fibrous central stem. See what yields the best and most satisfying results for you. 

This recipe essentially relies on a marinade of tahini, lemon juice, olive oil and paprika. You can swap out the paprika for cumin if you prefer. Also, instead of baking the kale to make kale chips, you can boil the kale leaves and dress it with this marinade as if making a spinach side or spinach salad. Just start off with the freshest, crispiest kale and with Dukkan Tahini, you won’t go wrong either way. 

This is a great recipe to prepare with kids. They can help by de-stemming the kale as they are developing their motor skills, or help by marinating the kale by rubbing marinade on the kale. It’s a simple kitchen task but enough to make young children feel useful and that they’re contributing to the efforts of a meal while in the kitchen with their parents. It’s also a great dish to help them start learning about healthy eating options and snack alternatives.





About 20 Chips


30 Minutes




1 pack kale leaves

1 cup Dukkan tahini 

Pinch of salt 

½ tbsp cumin OR 

¼  tbsp paprika 

½ cup olive oil 



Step 1:

Turn your oven on at a medium temperature of 375 degrees Fahrenheit. Wash and dry your kale leaves while the oven gets hot. 


Step 2:

Start by removing the leaves from the central stem of the kale leaf either by using your hands or a knife to separate the leaf from the stem. If using your hands, your kale will likely be more rough in texture when baked. If you’d rather keep the stem, you can cut the kale into thick strips width-wise so that it holds well. 


Step 3:

Combine your Dukkah Tahini with lemon juice, salt, and spice of choice in a bowl that you can dip the kale into.  


Step 4:

Line a baking sheet with parchment paper and keep close at hand. 


Step 5:

Marinate your kale leaves by first quickly rubbing olive oil over your kale, and then dipping into the bowl of combined tahini and lemon juice. Try to get an assembly line going of first marinating your kale and then placing it on the baking sheet. Make sure not to get your kale too soggy in the tahini lemon juice dip. 


Step 6:

Pop into the oven and allow it to bake for about 20-25 minutes. When you take them out, they will have dehydrated and shrivelled. You can either let them cool and eat soon after, or you can let them cool and then store in an airtight container for up to two days for snacking later.

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