Crispy Kale Chips

recipe from Creative Health Institute (CHI)

Ingredients

  • 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

      Procedure

      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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