Kale chips, todays most popular healthy chip. The kale chip revolution has swept across the nation, allowing everyone to see how addicting greens can be! While store bought kale chips can be a burden on the wallet, homemade kale chips are rather cheap and easy to make. Whether it is in the oven, or the dehydrator (my personal favorite way) these kale chips will not disappoint.
For this recipe, I used a delicious sweet and tangy tahini dressing to give a little pop to these kale chips. Kale chips can now be found in so many different flavors, but this one is by far my favorite! Tahini adds a rich tangy flavor to the mix, while meyer lemons add a touch of zest and sweetness. I use roasted tahini instead of raw because it is easier for the stomach to digest. Coconut aminos, while it might not be seen at every store, should be included in every gourmet kitchen. It delivers a salty yet sweet flavor while actually being quite low in sodium, unlike soy sauce. This raw sauce is derived from the sap of the coconut tree and contains quite a bit of nutrients, including a broad-spectrum of B vitamins and several amino acids. Coconut aminos also has a very low glycemic index and a near neutral PH. Kale chips are not only known for their delicious texture, but also their important nutritional benefits. Kale is packed with Vitamins A, C, and K. Vitamin K is important for several bodily functions, including blood clotting, bone health and antioxidant activity. Kale also contains a healthy dose of fiber and antioxidants. So, instead of reaching for that bag of baked potato chips (which are really not all that healthier) throw in a batch of these!
Sweet and Zesty Kale Chips
2-3 medium bunches organic kale
4 tbs roasted tahini (or raw if desired)
juice of 4 meyer lemons (or regular lemons + 1 tsp honey)
2 tbs coconut aminos (or soy sauce)
2 -4 tbs water (for thinning)
fresh black pepper
Wash your kale, shake it off and set it aside to dry. Whisk the tahini, lemon juice, pepper and coconut aminos together in a small bowl. Add in the water as needed to make a somewhat thin dressing.
Now, remove the kale from the stalk into small bite size pieces (I usually leave a little bit of stalk in mine to give it some texture). Place 1/3 of the torn kale into a large mixing bowl and add in 1/3 of the dressing. Squeeze and massage the kale around in the mixture, you wan to get it good and marinated.
Next, spread your kale out on a lined dehydrator tray, trying not t overlap the pieces too much. Repeat this process with the remaining kale and dressing.
Set your dehydrator at 115F degrees and dehydrate for about 6 - 8 hours or overnight. Keep these in a sealed glass jar or container for up to a week. Enjoy!
* You can also bake these in the oven at 200F degrees for about 30 - 45 minutes, checking every 10 minutes to make sure they do not burn.