Monday, February 13, 2012

Tahini Kale Chips

  • 1 Whole Head of Kale, Mustard Greens or a bag of mixed Braising Green
  • Olive Oil
  • Himalayan Salt
  • Smoked Paprika*
  • Tahini

Preheat oven to bake 375 degrees. Chop off stems of greens you are using. If using whole head of kale, quarter it.

Rinse well in salad spinner, make sure they are completely dry or chips will be soggy.
In large bowl toss with olive oil, salt and paprika*.

Lay out flat greens on a cookie sheet - not too many on top of each other or they will not crisp up. Add a small dollop of Tahini to each chip.

Bake until crispy. 
*** Omit paprika if you are sensitive to nightshades or haven't yet tested.

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