November 14, 2020

Lemon Tahini Kale Chips (Raw, Gluten Free, Soy Free and Oil Free)

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You already know that I love snacks. Kale chips are a favorite. Like these kale chips, this recipe is raw, gluten free, soy free and oil free. These lemon tahini snacks are a great option for you if you are avoiding nuts. For more information on dehydrating times and temperatures when preparing raw foods, please take a look at this post. You can use your preferred brand of tahini, but to keep the recipe raw, I recommend Artisana Raw Tahini.

Raw Lemon Tahini Kale Chips (nut-free, oil free, gluten free)

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Prep Time 10

Cook Time 8 30

Course Snack

Servings

Equipment

Dehydrator

Ingredients

1/2 cup tahini
1/4 cup lemon juice
2/3 cup water
1/2 tsp salt
1 bunch kale approx 6-8 large leaves

Instructions

Combine the tahini, lemon juice, water and salt in a blender and blend to combine (you can also use an immersion blender or shake everything together in a closed jar if you do not have a blender).
Remove the center stems of the kale leaves and chop leaves into large pieces.
Combine the kale leaves with the tahini mixture and stir well to completely coat the kale.
Spread kales leaves in single layers on dehydrator trays. Try to keep the kale leaves from touching.
Dehydrate at 145 degrees F for 30 minutes. Reduce the temperature to 115 and dehydrate for an additional 8 hours or until kale is crisp and thoroughly dry.