Instructions

• Preheat the oven to 150°C / 300°F. Line 2 large baking trays with parchment paper or silicone liners.
• In a small bowl, mix ½ tsp free run salt, ½ tsp cumin, ½ tsp cayenne pepper and ½ tsp smoked paprika; set the spice mix aside.
• Tear the 1 bunch kale (de-veined and thoroughly dried) into bite-sized pieces and place them in a very large bowl.
• Drizzle 1 Tbsp olive oil and 2 Tbsp runny tahini over the kale. Using clean hands, massage the oil and tahini into the leaves until they are evenly coated.
• Sprinkle the spice mix over the kale in two or three additions, tossing or massaging between additions so all leaves are well coated.
• Spread the coated kale in a single layer across the 2 prepared trays, avoiding overlap. Evenly sprinkle 2 Tbsp sesame seeds over the leaves.
• Bake for 25 minutes in the preheated oven, rotating the trays and shifting leaves if needed about halfway through baking for even drying.
• Remove the trays from the oven and let the kale chips cool on the trays for 5 minutes before serving.