Cinnamon Chili Kale and Zucchini Chips

Steps

1. Preheat the oven to 250°F (120°C) and line three baking sheets with parchment.
2. Spread the zucchini slices on a clean towel, sprinkle with half of the salt, wait 10 minutes, then press firmly with another towel to blot out the moisture.
3. In a small bowl, stir together the cinnamon, chili powder, garlic powder and the remaining half of the salt to make the spice mix.
4. In a large bowl, toss the kale with half of the olive oil, massaging so every piece is lightly coated, then sprinkle with half of the spice mix and toss again.
5. Spread the kale in a single layer on one baking sheet without overlapping.
6. In the same bowl, toss the blotted zucchini with the remaining half of the olive oil and the remaining half of the spice mix, then lay the slices in a single layer on the other two baking sheets.
7. Scatter the sesame seeds over the zucchini slices.
8. Bake all three sheets, rotating them halfway through; take the kale out after 20 to 25 minutes, when crisp and dry but still green.
9. Continue baking the zucchini 25 to 35 minutes more, flipping once, until golden and crisp, removing any slices that finish early.
10. Cool the chips on the sheets for 10 minutes so they crisp further, then serve.