sesame kale chips
I have been working on my first E-Cookbook, “‘Natural Foods Boot Camp: Greens, Beans + Grains’ since January of this year. It was a lot of testing, tasting, shooting, writing, and editing… and it’s been great to be able to share the final copy with clients, friends and family; I am thrilled with the support and positive feedback.
If you haven’t yet snagged a copy, I wanted to share recipe with you. This kale chip recipe is a favorite with clients and at cooking classes. Children and picky-eaters alike can’t believe they are eating – and enjoying – kale! The sesame seeds add a crunch and nutty flavor; not to mention, they’re a great source of minerals – like calcium and iron.
Sesame Kale Chips
This recipe has converted many self-described ‘kale haters’ into leafy green lovers. Roasting kale with a small amount of oil results in a crispy ‘chip’ that will satisfy salty and crunchy cravings. The sesame seeds add extra crunch, but you can omit them, or substitute ground up nuts or seeds of your choosing.
2 bunches of curly kale
1 tablespoon oil (grape seed, coconut, olive, sesame)
1 teaspoon fresh lime or lemon juice
¼ cup sesame seeds
¼ teaspoon sea salt
Preheat oven to 200. Line 2 large baking sheets with parchment paper.
Remove stems from kale, tear into large pieces, and place in a bowl. Add oil, lime/lemon juice, sesame seeds, and salt; toss with hands to evenly coat.
Place kale in an even layer on baking sheets. Bake for 40-45 minutes, until kale looks ‘dry.’ Remove from oven and let cool on baking sheets for 10-15 minutes.
Recipe from ‘Natural Foods Boot Camp: Greens, Beans + Grains’ E-Cookbook
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