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.
- Wash kale, remove from the stem and cut into bite size pieces and place in a large bowl.
- Blend or whisk together remaining ingredients and pour over kale.
- 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.
- You can eat this as is or place in a dehydrator set to 110 degrees for about 6 hours.
- 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.