Tahini Kale Chips Recipes

TAHINI KALE CHIPS

Steps:

• Combine all ingredients except Kale in a food processor.
• Tear up kale into bite size pieces, removing the stem.
• Dip kale to coat at least 1 side of leaf in mixture.
• Alternatively, you can put kale in a plastic bag and add mixture and shake until coated.
• Place kale on one layer in dehydrator
• Dehydrate for a 5-6 hours or until nice and crisp.

SPICY TAHINI KALE CHIPS

Steps:

• Preheat the oven to 200 degrees F (or plug in your dehydrator). Line a baking sheet with foil or parchment.
• Wash and thoroughly dry the kale, then remove the leaves from the tough inner stem. Slice or rip into large pieces. Remember- they'll shrink as they dehydrate so don't go too small. Place in a large bowl.
• In a small bowl, whisk together the remaining ingredients. Pour over the kale and coat each leaf thoroughly. It's messy, but the best way to do this is with your hands.
• Spread the chips in a single layer on the baking sheet or in the dehydrator. The dehydrator should take approximately 8 hours. The oven will take up to an hour (start checking on them after 30 minutes. They're ready when the seasonings are completely dry and the kale is crispy.

GLUTEN-FREE KALE CHIPS WITH TAHINI

Steps:

• Heat oven to 350°F. Move 2 oven racks evenly between top and bottom of oven. Spray 2 cookie sheets with cooking spray.
• Wash and thoroughly dry kale. In large bowl, beat remaining ingredients with whisk. Add kale; massage with your hands until kale is evenly coated with oil mixture. Place in single layer on cookie sheets.
• Bake both cookie sheets at the same time 6 minutes. Trade positions of cookie sheets in oven. Bake 6 to 9 minutes longer or until crisp and just beginning to brown. Cool on cookie sheets. Serve warm or completely cooled.