Kale Chips

Ideally, you would make kale chips in a dehydrator to preserve all the nutrients. That said, you don't need a dehydrator to reap the benefits of kale. For those of you without access to an Excalibur, 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. My daughter brings these to school in her lunch box and claims that all her friends ask to try them!


2 large bunches of 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)

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. Dehydrate/bake according to directions above. BONUS: Whatever doesn't fit onto your trays is a super yummy salad!