Yumna Jawad, the foodie behind Feel Good Foodie worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry. She always had a passion for the food industry and clean eating. She turned her passion into her career and now, she whips up delicious snacks and meals for her whole family and millions of followers.
- 1 head kale
- 1 tablespoon olive oil
- Sea salt, for sprinkling
- Dipping Sauce
- 1/4 cup almondmilk
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
Preheat the oven to 325°F, and line a baking sheet with parchment paper. Using a knife or kitchen shears, carefully remove the ribs from the kale and cut into bite sized pieces. Wash and thoroughly dry the kale with a salad spinner.
To make the dipping sauce, whisk all the ingredients together and set aside. Lay kale on a baking sheet and toss with the olive oil. Bake until crisp, turning the leaves halfway through, about 10-12 minutes. Sprinkle with sea salt as soon as you remove from the oven.
For the dipping sauce: In a small bowl, whisk the almond milk, tahini, lemon juice, cumin and some salt and pepper until combined. Serve with the kale chips.