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Tahini Kale Chips

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Raw Food Rehab’s Foodie Friday inspired this latest batch of kale chips from the sauce to the Lacinato (dino) kale used.

Curly kale is my favorite type of kale so I never even think to buy lacinato kale. Lacinato has long flat leaves that are rich shades of forest green. See.

If you don’t have tahini, don’t worry! Omit the water and add in 1-2 tablespoons of extra virgin olive oil and proceed. This is my favorite way to make kale chips. 

  • 1 large bunch flat leaf kale, stemmed and cut into pieces
  • 1/4 cup raw tahini
  • 1/2 lemon, juiced
  • 1 small garlic clove
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Bragg’s Aminos (or coconut aminos, Nama Shoyu, Tamari)
  • 2 tablespoons filtered water
  • 2 heaping tablespoons nutritional yeast

🙂 I don’t always wear gloves but this was an extra messy dressing.

  1. Wash kale, remove from the stem and cut into bite size pieces and place in a large bowl.
  2. Blend or whisk together remaining ingredients and pour over kale.
  3. Work the dressing into the kale by massaging it in by hand, this make take a few minutes (put some love in there!) The kale should begin to soften and relax.
  4. You can eat this as is or place in a dehydrator set to 110 degrees for about 6 hours.
  5. Kale chips of all sorts can be made in the oven too. If you want to keep them close to a raw snack, put them on cookie sheet and use the lowest setting with the door propped open and bake until they’re a desired crispiness. If you’re not worried about being raw use 350 and bake with oven door shut for about 30 minutes or until crisp.
They are really good and just as messy as ‘real’ junk food. Yay! 🙂
On your quest toward healthier eating, what is an item you’re proud or not proud to call your weakness? Please share!  Mine – cheetos. I don’t know what it is. I know they are terrible. Someone needs to make a Food Inc. like movie about cheetos, so I don’t ever want to eat them again. Admittedly it’s not that often, but still. That’s why it’s good to know how to make a few healthier snacks that satisfy those munching snacky moments.

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  1. jax says:

    hi there. i found your site while searching for a kale chip recipe that calls for tahini. my partner and i are now semi-obsessed with this recipe. so so good! we leave ours in the dehydrator at 135 degrees for 3 hours because we just can’t wait 6 🙂 looking forward to exploring your site some more. thank you!

    • michellelfelt says:

      Hi Jax, that’s wonderful! I totally understand – our kale chips are always mostly gone by the time all the taste testing gets done. lol Thanks for leaving a comment 🙂

  2. Deb says:

    Wow—this tahini kale chip recipe is amazing! Confession: I’ve already polished off quite a few, and they’re not even finished dehydrating! I can’t wait to taste them when they’ve reached their fully crisp form!

    • michellelfelt says:

      Thank you Deb for leaving a comment! I’m so glad you love them and it passes the tasty test…if they’re mostly eaten before finishing in the dehydrator. lol 🙂