Pistachio and Sesame Kale Chips Recipe

How to make Pistachio and Sesame Kale Chips


  1. Preheat the oven to 150°C (or 130°C fan-forced). Place the olive oil, pistachios, sesame seeds, paprika and cumin together into a small bowl and season well with salt and pepper.
  2. Place the kale leaves into a large mixing bowl and pour in the nutty mixture. Using your hands, toss the leaves until they are completely coated.
  3. Transfer the coated leaves over 3 large baking trays, fanning them out and placing in a single layer. Sprinkle with any remaining mixture and bake for 10-15 minutes or until crispy, swapping the pans over midway to get an even result.
  4. Season with salt, allow to cool and serve at room temperature with beetroot dip*.

Tip: Try swapping the pistachios with almonds or pecans. Or add a sprinkling of finely grated parmesan cheese for an umami hit. For a spicy kick, add a teaspoon of chilli flakes to the seasoning mix.

Optional: Try making your own beetroot dip. In a small food processor process beetroot until chopped. Add hommus and process until combined and smooth.