Friday, March 2, 2018

Easy Tahini Garlic Kale Chips

Kathleen bought some Tahini so she made these. She did some in the oven and some in the dehydrator. They are very good for a snack.
Easy Tahini Garlic Kale Chips

2 big bunches curly kale, washed and dried really well
1 1/4 cups tahini
juice of 3 lemons
3/4 cup water
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 1/4 teaspoons garlic powder

If using the oven, preheat oven to 250 degrees F.

Tear washed/dried kale into large pieces.

In a small bowl, combine tahini, lemon juice, water, sea salt, pepper, and garlic powder until thoroughly mixed into a thick sauce.

Use 1 cup of sauce on kale chips if baking in the oven, use 2 cups if using the dehydrator.
In two batches, coat kale in tahini sauce, then lay each kale leaf on a lined baking sheet or a dehydrator tray

If baking in the oven, bake for 30 to 35 minutes until the thickest spots of sauce are pretty dry and the kale is obviously crisp. If dehydrating, place trays in the dehydrator and set at 110 degrees F. Allow to dry for 6 to 7 hours until crispy.

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