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Chilli and tahini kale chips
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Addictive crunchy kale chips will keep you coming back for more!
Ingredients:
  • 1 bunch Australian green Kale
  • 52.50 gm coconut oil, melted
  • 48.00 gm tahini
  • 1/2 tsp ground chilli
  • 1.20 gm salt flakes
Instructions:
  • Preheat your fan-forced oven to 120 degrees and line baking trays with baking paper.
  • Detach kale leaves from stems by gently separating them with your hands, tearing them into bite-sized pieces, and transferring them to a spacious mixing bowl.
  • Combine the coconut oil, tahini, chili, and salt flakes in a mixing bowl and whisk until well blended.
  • Drizzle the coconut oil mixture over the kale leaves and toss until every leaf is evenly coated.
  • Arrange the kale on baking trays, allowing the leaves to slightly overlap.
  • Bake the trays in the oven for 30 minutes or until the leaves are dried out and crispy.
  • Take the chips out of the oven and let them cool for 15 minutes. You can either store them in an airtight container for up to 3 days or enjoy them right away.

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