These kale chips are cheeZy while being both dairy free and gluten free. They are made with kale’s leafy green base and jazzed up with the scrumptious combo of tahini, tamari, lemon juice, toasted sesame oil, and sriracha chili sauce. These ingredients give this healthy snack a savory, salty, and slightly smoky flavor with a zing. Kale chips are filled with real food nutrition and loaded with vitamins and minerals. There is one slight problem with this quick and easy recipe however. . . these kale chips tend to disappear!
Prep time: about 20 minutes
1 large bunch kale
1/4 cup tahini (ground sesame seeds)
1 tablespoon lemon juice
1 tablespoon GF tamari (or soy sauce)
1 teaspoon sriracha, or to taste
1/4 to 1/2 cup water, to thin to desired consistency
1. Fill a large bowl with cold water. Strip kale leaves from stalks and put in water. Gently massage the leaves with your hands to remove any debris. Pour off the water.
2. Tear the leaves into bite size pieces and pat dry with a towel. Mix up the dressing ingredients with a whisk or blender and add water to thin enough to coat the kale pieces easily.
3. Put the kale leaves in a large bowl and pour the dressing over top. Massage the dressing into the kale with clean hands.
4. When the kale is well coated, spread kale in a single layer onto dehydrator trays and dehydrate at 120 degrees F for 4 to 6 hours or until kale chips are dry and crunchy.*
5. Store any remaining kale chips in a sealed bag or container. Enjoy!
* If you don’t have a dehydrator, you can still make these kale chips! For step 4. spread the kale in a single layer on baking sheets covered with parchment paper. Set your oven to the lowest setting (often “warm”) and dehydrate until dry and crispy. Check them every 30 minutes to 1 hour because the drying time will vary with your oven’s temperature setting.