Tahini roasted anything is good. So why not roast your kale with a touch of tahini and make an easy snack that is green and packed full of vitamins and goodness? Why not, right?!
1 large bunch of curly or lactino kale (about 4 cups of washed, deveined and chopped leaves)
3 TB of natural tahini (not sesame seed butter because it is too thick) you just want an oily-natural-tahini
*drizzle of olive oil if your tahini doesn't have any naturally occurring sesame oils
1 ts. of ground paprika
1 ts. of ground garlic powder
1/2 ts. (or more if you like it hot) of black pepper or cayenne pepper
1 ts. of wheat free tamari sauce
1 TB of pure maple syrup
dash of sea salt if you like
First, wash and de-vein your kale leaves and make sure you pat the leaves dry with towel. You get less soggy and crispier kale chips with drier leaves. Roasting clean, dry and crisp leaves is key!
Mix all of the above ingredients in a large mixing bowl. Make sure you chop the kale leaves to be more bite size if you want to make "chips". The tahini you use should and must be a natural variety that has lots of naturally occurring oils coming from it. If you use a thicker tahini, I suggest you drizzle just a touch of olive oil to get the tahini spread over all of the leaves. Add the spices and thoroughly blend over all of the leaves. Spread out the coated kale leaves on a baking sheet. Spread thin and don't double up the leaves too much. Then put in a preheated 350 degree oven for 15 minutes, then turn over the leaves and bake again for 10-15 minutes, until they are crispy to your liking. Then, let cool just a minute and eat!
I am hoping my kale will keep growing until December (or at least until the snow starts falling)! Kale is one of my most favorite vegetables to add to everything. And, my baby loves it too. I guess it is as they say, monkey see monkey do. And I really hope my little monkey continues to enjoy all the green things that I do. What's your favorite way to eat kale or roast kale?
Hope you have a great day and stay warm and healthy!