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Chilli and tahini kale chips

  • 0:10 Prep
  • 0:30 Cook
  • 10 Servings


  • 1 bunch Australian green Kale
  • 1/4 cup coconut oil, melted
  • 2 tablespoons tahini
  • 1/2 teaspoon ground chilli
  • 1/2 teaspoon salt flakes


  • 1
    Preheat fan-forced oven to 120 degrees. Line baking trays with baking paper.
  • 2
    Remove kale from stalks by pulling the leaves away from the stalk by hand, tear leaves into bite sized portions. Place kale segments in large mixing bowl.
  • 3
    In a mixing bowl, whisk together coconut oil, tahini, chilli and salt flakes.
  • 4
    Pour coconut oil mixture over the kale leaves and toss well to combine ensuring that the mixture coats each leaf.
  • 5
    Spread kale onto baking trays, leaves can overlap a little
  • 6
    Place baking trays into oven and bake for 30 minutes, or until leaves are dried out and crispy.
  • 7
    Remove from oven and allow chips to cool for 15 minutes. Store in an airtight container for 3 days or serve immediately.

Source: taste.com.au


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