Once you start, you wont be able to stop munching on these crunchy kale chips.
- Preheat fan-forced oven to 120 degrees. Line baking trays with baking paper.
- 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.
- In a mixing bowl, whisk together coconut oil, tahini, chilli and salt flakes.
- Pour coconut oil mixture over the kale leaves and toss well to combine ensuring that the mixture coats each leaf.
- Spread kale onto baking trays, leaves can overlap a little
- Place baking trays into oven and bake for 30 minutes, or until leaves are dried out and crispy.
- Remove from oven and allow chips to cool for 15 minutes. Store in an airtight container for 3 days or serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set