These chips are very hard to resist and you can't eat just one! You may need to double the recipe because they won't last very long. I sometimes eat a large bowl full as a meal and am completely satisfied.
This works best with Lacinato or Dinosaur Kale.
Chrissy's Goddess Chips
2 bunches kale, broken into large pieces by hand
Dressing:
3/4 c sesame tahini
1/2 c apple cider vinegar
1/2 c water ~ more if needed
1/4 cup fresh parsley
1/4 cup nama shoyu
2 scallions
1 clove garlic
1 lemon, juiced
1/4 t. sea salt
Place kale in a large mixing bowl. Combine all ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 4 hours @ 110 degrees. You'll need to use two trays. Rotate kale occasionally to dry uniformly.
The first time I made these I stood over the dehydrator and ate the chips right from the Teflex sheet. Enjoy!
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