- 2 bunches of kale
- 1/4 cup of olive oil
- 2tsp of our Activated Tahini =)
- Himalayan or Celtic Salt
- black pepper
- a pinch of cayenne pepper to taste!
In a bowl large enough for all your kale, make the dressing by mixing olive oil, salt, pepper and cayenne pepper. Add the
Tahini and stir until smooth (add more olive oil if the sauce is too dry, we want it runny)
"Peal" the kale leaves from the stem. The best way I've found to do this is by holding the kale at the bottom of the stem in one hand, then pinching the base of the leaf between thumb and index-finger and dragging towards to the tip…
While doing this, be sure to carefully inspect each leaf for dirt or insects--you're likely to find some if your kale is organic :-)
You can chop the leaves in half.
Mix your kale with the dressing until every leave is coated with the tahini sauce (I use my hands).
Spread the wet leaves on your dehydrator trays (on baking paper), they'll shrink a lot so you can pack them nice and tight.
But don't put them on top of each other or they won't dry properly.
Set your dehydrator to 40 degrees for 8 hours. Your kale chips are ready when dry and very, very crunchy!
Store your kale chips in big glass jars or in well-sealed plastic containers… or eat them all straight away :-)
Don't have a dehydrator?
Try it in your oven, at very low temperature (any temperature under 42 degrees preserves the enzymes of raw food =)) and with the fan on and the door slightly open so the air is circulating, the moisture will be free to get out.
Enjoy your kale chips at anytime of the day.
They are really awesome! They give you a truly healthy option when you feel like junk food =)
What our nutritionist says:
Kale is a powerful vegetable from the family of cruciferous, it's packed with nutrients, most notably in vitamins K, A and B, and minerals with anti-inflammatory properties and antioxidants known to slow the ageing process.
Cayenne pepper for it's cardiovascular benefits and to boost immunity.
Sesame seeds (tahini) contain calcium and essential fatty acids.
Himalayan salt for minerals such as iodine <3