lemon sesame kale chips with coconut milk sour cream (vegan, paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free)

Hi, I’m Alessandra and I’m addicted to lemon sesame kale chips.

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Particularly these golden crispy, nutty, satisfyingly crunchy nuggets of pure and utter flavour with the zesty whiff of sparky, spunky citrus dipped in a creamy, thick, rich, tart dip. Seriously, these are good. When I was growing up, lemons were always the only constant in our bustling fridge; in the humid, warm climate of the Middle East, lemons were abundant and their bright, cheery hues could be seen on every street corner.

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I remember chomping on handfuls of ‘bird seeds’ at a time, convinced that the pale, nutty seeds would send me flying in to the air squealing with joy at any moment. It may be a decade later, a few countries further, and I certainly don’t refer to sesame seeds as ‘bird seeds’ any more, but that’s not to say I didn’t find myself concealing a joyful squeal when I tasted them with the deep, earthy flavour of kale.

Screen Shot 2013-08-04 at 19.03.44And, dear reader, the coconut milk sour cream – oh my. Sweet and creamy from the gloriously thick coconut cream hidden in the depths of a chilled coconut can, and tantalisingly tangy from the fragrant, acidic lemon juice. It fits so perfectly with the lemon & sesame kale chips, but I can only imagine what else this would be perfect addition to. Sour cream is one of those intriguing magical ingredients which can completely change a meal but which tastes quite, well, abhorrent on its own. Vanilla extract, anyone? The tangy taste seems to intensify every other flavour in a dish without stealing the limelight; certainly an underrated fridge necessity. Drizzled, dipped, or eaten by the spoon, you need it in your life.

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It is an axiom of making kale chips that you are allowed to eat at least half the batch in the process, right? Right. Enjoy!

lemon sesame kale chips with coconut milk sour cream (SCD, GAPS, candida diet, Palaeolithic, Primal)

by Alessandra Peters

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients (serves 4)

    For the Kale Chips

    • 200g curly kale, washed, dried, and cut into bite-sized pieces
    • 3 tablespoons extra virgin olive oil
    • 4 tablespoons sesame seeds
    • zest of 1 lemon
    • juice of 1/2 lemon
    • sea salt, to taste

    For the Coconut Milk Sour Cream

    • 1 can coconut milk, refrigerated for at least 12 hours
    • 2 tablespoons lemon juice
    • sea salt, to taste


    For the Kale Chips

    1. Preheat the oven to 120C/240F.

    2. Place the kale into a large bowl and toss it thoroughly with the olive oil, sesame seeds, lemon juice, and a good pinch of sea salt.

    3. Spread the kale on a large baking sheet. It shrinks as it cooks, so it’s okay to not have it in a single layer.

    4. Zest the lemon over the tray of kale.

    5. Bake for 20-25 minutes, tossing halfway through, until crispy.

    For the Coconut Milk Sour Cream

    1. Turn your cold can of coconut milk over and, using a can opener, open the tin from the bottom. Set aside the coconut water to use another time (it’s great in smoothies!), then scoop out the white coconut cream at the bottom of the can.

    2. Add the lemon juice to the coconut cream and stir to combine. Add salt to taste, then leave in the fridge for 15-20 minutes in order for the flavours to meld.

    To serve: Put the kale chips on a large plate and serve with fresh lemon wedges and coconut milk sour cream. Enjoy!

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    9 thoughts on “lemon sesame kale chips with coconut milk sour cream (vegan, paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free)

    1. Pingback: Sesame and almond grain free crackers (grain free, gluten free, SCD, GAPS, soy free, sugar free, children friendly) | healthnutmumblog

    2. Hi, great site. I’ll definitely try this recipe. I’m the mother of a 6 years old with Ulcerative Colitis and I try myself a lot of recipes. Feel free to check my blog for recipes too.

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