Kale Chips

Kale Chips


2 bunches of curly kale (not the flat leaf dark green variety), washed and torn into pieces
1 C tahini
1/4 C tamari
1/4 C apple cider vinegar
1/2 C water
2 spring onions
1 clove garlic
Juice of 1 lemon
1/4 C nutritional yeast
1/2 tsp Himalayan salt

Place torn pieces of kale into a large bowl. Blend the rest of the ingredients in a food processor or with your stab mixer on high until smooth, then pour onto kale and coat by massaging through (I use latex gloves to do this part).

Place on top of teflex sheets or silicone baking sheets and then onto your dehydrator tray. Make sure the pieces of kale are spread evenly and try to leave them as one layer - this makes for easy separation after they're dehydrated and stops them from collapsing. I use six - eight trays but it depends on how much kale is in your bunch and how big your dehydrator trays are.

Slide the trays into your dehydrator and dehydrate for 4-8 hours on 100 degrees or until they're crispy.

These will keep for up to a week in an airtight container.

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