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.