Kale Chips with Lemon Tahini Drizzle Recipe

You know that sort of muscle ache, that has you bound to an armchair, crying out for the deep heat. Hopeless and feeble, feeling like you’ve done the circuit of tough mudder, or ten rounds with Mike Tyson… This what I am going through right now.. the after effect of a yoga class with Stuart (at triyoga.)


I went the anticipation of a gentle session and bit of light stretching, to break up the relentless househunting monotony. After 45 minutes of relentless vinyasa flow, and more time then I would ever care to spend, in downward facing dog, I realised I was in fact in the wrong class. Gentle and soothing was down the corridor. Hardcore and muscle wrenching was what I was facing. The fact is it had already gotten to the point when the class was too far along to walk out. I was also the other side of the room and in direct view of whip-cracking Stuart. Eek. In such times when escape is impossible 30 minutes trickles past painfully slow. I was grateful to be in a Foxtons car seat for the remainder of the day, let me just say.

Kale Chips - Tess Ward

This weekend’s trip, to my friend Tilly’s house in Dorset, has come at the perfect time… A weekend of relaxation, warm fires and girlie time is just the ticket for an exhausted little chef and a hardworking city gal.

In an afternoon of Black Book repeats and endless cups of tea, the need for snack and nibbles was imminent. Since I am still on my Happy Tummy Diet. In my last week, no less… and getting better everyday,  the alluring need for something comforting and carby (namely crisps) had to be substituted for something else. These crunchy kale nibbles were just the ticket. Baked in the oven until lightly golden shards and drizzled with a rich creamy tahini sauce… lecker lecker.


  • 1 bunch (75-100g approx) Curly Kale, thick stalks removed
  • Extra Virgin Olive Oil
  • 3 tablespoons of runny Tahini
  • 4-5 tablespoons of Water
  • 1 tablespoon Honey
  • 1 tablespoon Extra Virgin Olive Oil
  • ½ teaspoon Sea Salt
  • 1-2 tsp Lemon Juice


Pre-heat the oven to 150 degrees celsius

Place the kale into a large bowl and drizzle with olive oil – I use about a tablespoon. Toss the kale in the oil thoroughly, using your hands is best because you want to make sure every single bit of every leaf gets coated.

Grease a baking tray with a little oil.

Place the kale in the tray, making sure there is space between each piece. Sprinkle with salt and place in the oven for 8-10 minutes, tossing halfway through.

Remove from the oven and set aside for 5 minutes to finish drying out.

Mix the tahini dressing together in a small bowl, adding lemon juice to taste.

Drizzle over the kale and serve.

  1. hi tess, i’m from indonesia. first saw you on video jug, and i like all your recipe. i recently graduate from uni too, i have my dream but still hesitate to take action and in my low period of life but when i read your profile in about me section, you inspire me to reach it. keep make another healthy and delicious food : )

  2. I really like the look of your. Recipes I am on a strict calorie controlled diet and was windering if u list the calories anywhere for your recipes?

    1. Hey Jessica,
      I am afraid I don’t recommend calorie restricted diets, its not good for the mind.
      Everything in moderation – 80%-20% is the philosophy I live by 🙂

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