Tangy Tahini Kale Chips
Ingredients:
2 large bunches of kale (I prefer green leafy kale but you can use lacinato aka dinosaur kale)
1/2-3/4 cup tahini
1/4 cup tamari or shoyu
1/4 cup apple cider vinegar
1/2 cup water
1-2 cloves garlic
juice of one lemon
pinch of sea salt
2 tablespoons nutritional yeast
handful of herbs (I prefer parsley)
2 large bunches of kale (I prefer green leafy kale but you can use lacinato aka dinosaur kale)
1/2-3/4 cup tahini
1/4 cup tamari or shoyu
1/4 cup apple cider vinegar
1/2 cup water
1-2 cloves garlic
juice of one lemon
pinch of sea salt
2 tablespoons nutritional yeast
handful of herbs (I prefer parsley)
Directions:
1.Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl. Combine all other ingredients in a blender until smooth. Combine mixture with the kale and massage it in with your hands making sure to thoroughly coat all of the kale with the sauce. Here are a few different options for making Kale chips. You do need a dehydrator to make the best raw/live version of these. If you do not have a dehydrator try putting them on a baking sheet in your oven for an hour at 200 degrees. Check them periodically and adjust the time until they are crisp. If you are using a dehydrator, spread them on dehydrator trays and dehydrate at 115 degrees for about 8 hours. I like to make them in the evening and put them in my dehydrator right before bed so that they are done in the morning when we wake up.
1.Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl. Combine all other ingredients in a blender until smooth. Combine mixture with the kale and massage it in with your hands making sure to thoroughly coat all of the kale with the sauce. Here are a few different options for making Kale chips. You do need a dehydrator to make the best raw/live version of these. If you do not have a dehydrator try putting them on a baking sheet in your oven for an hour at 200 degrees. Check them periodically and adjust the time until they are crisp. If you are using a dehydrator, spread them on dehydrator trays and dehydrate at 115 degrees for about 8 hours. I like to make them in the evening and put them in my dehydrator right before bed so that they are done in the morning when we wake up.
