We all have our vices, and these savory, crunchy leaves of goodness are one of mine.
Kale is not readily available in the markets here in Guatemala, so I grow my own. Months of growing, a night of dehydrating, and the whole batch was consumed in a morning. Oh. So. Good.
I have a wonderful Excalibur dehydrator that I make these in. I’m told you can also use an oven at very low heat. Experiment for yourself!
Any leftover sauce makes a wonderful salad dressing.
Addictive Kale Chips
- 1/2 lb kale about 2 bunches, washed and patted dry
- 3/4 cup tahini
- 1/4 cup soy sauce tamari, Bragg’s Aminos, or similar sauce
- 1/4 cup cider vinegar
- 3 limes juiced
- 1 onion chopped
- 2 cloves garlic
- 1 tablespoon nutritional yeast optional
- 1/4 cup water more as needed
- Pull the kale leaves off the stems. Tear them into large pieces (they’ll shrink as they dehydrate). Place the leaves in a big bowl.
- Put the remaining ingredients, except the water, in a blender. Blend until smooth, adding enough water to get the consistency of thick soup.
- Pour about half the sauce from the blender into the bowl with the kale and mush it around with your hands, crushing the leaves a bit as you go. Add more sauce as needed until the kale leaves are well-coated.
- Spread on dehydrator trays covered with nonstick sheets. Dehydrate at 140 degrees for one hour, then turn the temperature down to to 110 and dehydrate until the kale is crispy. I usually do this overnight, but you can do it in less time in very dry climates.
- Store in a sealed jar or bag. If they last long enough to store. Good luck with that.
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