I recently went back home and so was fretting over leaving an entire head of kale in the fridge, unattended (I didn’t trust that my SO would actually ever get to it). So I finally made these kale chips, after years of “thinking about making kale chips”, and I’m so glad that I did.
I took a little baggie (of what was left) onto the plane and munched on these for my would-be lunch. I’m just glad I even had any for the plane, I ate half of them as I was taking them out of the dehydrator and putting them into the bag, in the first place!
This was possibly one of the easiest things to do and felt a bit like I was dehydrating a salad. I made a simple dressing I’d probably use over fresh kale and then massaged the kale and then finally dehydrated all day.
It was so easy to make, so easy to transport, and so easy to eat. I feel like everyone needs at least one recipe for kale chips in their repertoire and so if you don’t have one yet, this is a great place to start.
My favorite part: they’re nut-free!
Cheezy, nut-free Kale Chips:
1 bunch kale, washed, destemmed, torn into bite-sized pieces
1/2 cup tahini
2 cloves garlic, chopped
2 green onions
2-4 T water, as needed
1 T sea salt
Combine everything but the kale in a blender and blend until smooth. Next pour the dressing over your kale, in a bowl, and massage until thoroughly covered. Dehydrate at 105 degrees overnight, up to 12 hours. I made mine in the morning before work and then returned 12 hours later to the best snack possible …
If you do not have a dehydrator, try them in your oven on the lowest setting until crisp, but not burnt.
YUM! The best part: it is nut free! Tahini, made from sesame seeds, is also packed with calcium. So these crispy little treats are just working wonders for your body!!
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