Yeah, I know…another kale chip recipe. It seems like they’re everywhere! This is a good thing, that means people are looking for, and making, healthy snack options. I started making my own because after I finally broke down and paid $7 for a bag of (delicious!) raw kale chips I was hooked. Not being able to justify paying that kind of dough for a new snack habit, I decided to invest in a new dehydrator instead.
Kale chips make a great lunch box snack, for both adults and children. You can experiment with the flavours to suit your family’s taste. This recipe is a cummulation of much searching and trial and error. I credit all the great kale chip recipes out there for my inspiration.
1/3 cup tahini paste (sesame seed paste)
1/8 cup Bragg’s liquid aminos (or tamari sauce)
¼ cup apple cider vinegar
¼ cup water
2 T nutritional yeast
1 clove of garlic, minced
Zest and juice of 1 organic lemon
1 large bunch of kale, washed and torn into medium-large pieces.
Blend all the above ingredients (except the kale) together until creamy and smooth.
On its own this makes a great dip or salad dressing.
Dry the kale in the lettuce spinner to remove excess water.
Massage the dressing into the kale for several minutes (roll up your sleeves and really get in there and get messy).
Spread the kale pieces out over mesh dehydrator screens (this uses 4 screens in my Nesco dehydrator).
Dehydrate at 145degrees for 2 hours (rotating the screens once). Turn temperature down to 115degrees and keep dehydrating until all the moisture is removed (another 2-4 hours, rotating screens every once in a while).
If you don’t have a dehydrator, spread the kale with dressing onto cookie sheets that are lined with parchment paper and bake at lowest oven setting until crispy. Give them a stir once in a while to prevent sticking. Keep checking them, but it should take about 2 hours to do them this way.
Store in an air-tight container (not that they will be around for long) Enjoy!