I’m not sure whats better then the smell of these tahini garlic kale chips dehydrating in my kitchen. The only problem is trying to keep them in my kitchen! They sure don’t last long around here. If you have yet to try them, they are a must to try. If you don’t have a dehydrator you can cook them at a low temperature (as low as your oven will go) and they will still be delicious. Although when using a food dehydrator you are persevering much more of the nutrition in them, so its definitely my preferred method. You can experiment with different flavors, olive oil and salt is simple and sometimes just what I’m craving. These flavourful green chips are one of my favourite healthy snacks when I’m craving something crispy and salty.
- 1 head of kale
- ¼ cup tahini
- 3 cloves of garlic
- 3 tbsp olive oil
- 1½ tsp natural sea salt
- juice of 1 lemon
- water to thin out dressing
- Wash and dry kale well.
- Remove the stems from the leaves and tear up the leaves into pieces (I make them a little larger then chip size). Add to a large bowl.
- Add the tahini, garlic (roughly chopped), olive oil, lemon juice, salt to a food processor or blender if you don't have one.
- Blend until combined and add a little water if you need to thin it out, you want it the consistency of a salad dressing or a bit thicker since you will be dehydrating it and removing the liquids.
- Pour dressing onto the kale and massage in with your hands to get them well coated.
- Place in a single layer in your food dehydrator on drying sheets at about 105 for 4-5 hours. If using a oven, place on a low temp and check and flip occasionally, cook until crispy.
Have you tried kale chips? If so, what is your favourite way to prepare them?