Crispy Kale Chips

recipe from Creative Health Institute (CHI)


  • 3-4 large heads of kale, washed, de-veined (save veiny leaves for green smoothies)
  • 1 cup sesame Tahini 
  • ½ cup raw soy – Nama Shoya (or Bragg’s Aminos)
  • ¼ cup raw apple cider vinegar
  • ½ cup water
  • ½ small yellow (or red) bell pepper
  • 1 whole lemon juiced
  • ½ cup nutritional yeast
  • 3 cloves garlic
  • 1 tbsp onion powder or 1/8 small onion
  • 1 tsp salt


      Wash kale, tear off leaves and strip off middle vein.
      Blend ingredients until smooth, will be thick, but pourable.
      Add water or Rejuvelac as needed.
      Pour mixture into a bowl and combine with kale.
      Massage the mix into the kale, so kale is coated on both sides.
      Cover dehydrator tray with parchment paper or Teflex sheets.
      Make a single layer of the “chips” on each dehydrator tray.
      Place in dehydrator for 8-10 hours @ 105 – 110F.
      Remove from dehydrator when chips are crisp.
      Store in airtight container.

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