HOMEMADE KALE CHIPS WITH TAHINI
About 20 Chips
1 pack kale leaves
1 cup Dukkan tahini
Pinch of salt
½ tbsp cumin OR
¼ tbsp paprika
½ cup olive oil
Turn your oven on at a medium temperature of 375 degrees Fahrenheit. Wash and dry your kale leaves while the oven gets hot.
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.
Combine your Dukkah Tahini with lemon juice, salt, and spice of choice in a bowl that you can dip the kale into.
Line a baking sheet with parchment paper and keep close at hand.
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.
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.