RECIPESJULY 23, 2012

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.

Ingredients:

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

Procedure:

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

photo credit: Alia Dalal