These are the most delicious chips I have ever had. I made them last night. My husband who hates vinegar loved them and took some of them to work to share (I have to work on the sharing part). I could honestly make these weekly. What I love is that it inspired me to make other chips like pesto chips, barbecue chips,...
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Ingredients

2 heads of kale (washed, torn)
¾ cup tahini
¼ cup nama shoyu
½ cup cider vinegar
½ cup water
2 scallions
1 clove garlic
1 lemon (juiced)
¼ teaspoon sea salt
¼ cup fresh parsley

Recipe Directions

1. Place kale in a large mixing bowl.

2. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water.

3. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

4. Place kale onto a Teflex sheet on top of a mesh dehydrator screen, and dehydrate for 6 hours at 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

GoneRaw4Life's Thoughts

By GoneRaw4Life

These are the most delicious chips I have ever had. I made them last night.

My husband who hates vinegar loved them and took some of them to work to share (I have to work on the sharing part). I could honestly make these weekly.

What I love is that it inspired me to make other chips like pesto chips, barbecue chips, Teriyaki chips, honey dijon chips, and tomato basil chips. The list in my head goes on and on.

When you have a need to crunch, go make these chips. They are ready before bed if you make them when you first get home.

Greens will never go to waste in our home now.

Pssst, I used half kale and half dinosaur kale. The dino kale has more little crannies for the sauce to stick to. It’s really really good.

 

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mpop

Mar 03, 2010

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I think the reason why raw foodists dehydrate food at 105 to 110 F is not only because of the enzymes, but also because some of the nutrients get destroyed at higher temperatures. I believe you can also look at how plants normally behave at sun temperatures higher than 105-110F. They pretty much dry up and dye. So, I think the reason behind the raw food life style is to preserve the full amount of nutrients that the food contains.

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