Tahini Sesame Kale Chips

 
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November 6th 2014By Tamar Genger MA, RD

I have been making quick kale chips for a while now, but I have found that sometimes they get wity after a little while and sometimes they burn and sometimes they are not crisp enough and based on the kale they might be more bitter or have better or worse flavor. I noticed that the kale chips being sold in stores were heartier and seemed to have a thick coating of some kind. So I researched recipes and found that the best way to make any kale chip is low and slow, ideally in a food dehydrator which I don't have or on a really low oven. The other secret ingredient to great kale chips is flavor. Most of the recipes create this thick coating filled with seasoning by using cashew cream or pureed cashes, I still don't have a high quality blender and cashews are expensive. I always have tahini in my pantry and I thought it could work too. So I mixed tahini with some lime (I was out of lemon), olive oil and salt and pepper and sesame seeds, coated the kale and baked low and slow for about 4 or 5 hours, but I don't think you can over do it. Now that these came out so great I can start playing with flavors.

 

Tahini

 
Tahini

March 7th 2011By Jamie Geller

We use tahini on everything. It's our go-to Israeli condiment. I like it on salads and my husband even smothers his pizza in the stuff. Initially, I was appalled when he did that. Now he has to bring home extra tahini from the pizza shop. It's for me and my kids! Serve a few spoonfuls of tahini atop the middle of a hummus platter.

 

Halva Spread

 
Halva Spread

November 7th 2014By Tamar Genger MA, RD

Get the sweet, rich flavor of halva, made easy into a spread. Make sure to buy the tahini and that is 100% sesame, you don't want lemon or anything mixed in for this sweet spread. Spread on toast for breakfast or just enjoy the spoon.