Kale, Lemon and Tahini Chips


  • One large bunch of kale (curly, frilly use large leaves if possible)
  • 3 tablespoons of hulled tahini
  • 2 tablespoons of lemon juice plus the zest of one lemon
  • 1 tablespoon of macadamia oil
  • 1 teaspoon of Himalayan salt
  • Warm water to adjust consistency


  1. Turn oven on and set to 100 degrees C.
  2. Hold kale stalks and strip leaves from stalk.  (compost stalk or use elsewhere)
  3. Whisk remaining ingredients (except water) together in a large bowl ( big enough to hold all the kale later)
  4. Add warm water slowly and whisk in until you get a creamy consistency. Taste and check flavor balance.
  5. Add kale leaves to bowl and massage mixture through, covering the surface of all leaves until well coated.
  6. Spread leaves on a flat oven tray, in a single even layer and place in oven at 100 degrees C for approx. 1-2 hours.
  7. Time is variable, it may take longer, or less, so you need to check regularly and remove when leaves are crunchy.
  8. Remove when crunchy, when thickest spots are dry and kale is crisp, and allow to cool on a wire rack for 5 mins, then store in an airtight container for up to a week in a cool dry area.


  • Massaging mixture into leaves helps the nutrient uptake.
  • You can add spices such as cumin, coriander, roasted ground fennel seeds, garlic, chilli flakes, herbs etc. to the mixture for extra flavor.
  • Ensure leaves are spaced so not overlapping on tray as this allows better drying and cooking.
  • This recipe can also be done using a dehydrator for about 3-5 hours.

Some reasons why this is good for you

Kale- contains vitamin C, beta-carotene, folate, calcium, iron, potassium, lutein, and fibre, helps protect against heart disease, can help lower LDL cholesterol and blood pressure, prevents macular degeneration, is anti-cancer, and protects bone health. Tahini- contains phosphorus, lecithin, magnesium, potassium, iron, vitamins E, B1, B2, B3, B5, and is a great source of calcium, and methionine, which aids in liver detoxification. It is antioxidant, anticancer, helps regulate blood pressure and cholesterol, can help balance hormones, helps improve skin health, and boosts nutrient absorption, and is a good source of protein and healthy fats. Macadamia oil -is highly shelf-stable and resistant to heat-induced oxidation; contains more monounsaturated fatty acids than olive oil and does not go rancid quickly. It contains high amounts of Vitamin B1 and magnesium, and contains antioxidants. Your body does not turn it into cholesterol. Lemons- Lemon – Contains Vitamin C, thiamin, riboflavin, folate, pantothenic acid, vitamin B6, calcium, potassium, and copper, iron, and magnesium, is an excellent source of fiber, & helps alkalise the body.


Image: https://www.joyofkosher.com/recipes/tahini-sesame-kale-chips/

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