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

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Prep Time 10 minutes
Cook Time 8 hours 30 minutes
Course Snack

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.
Keyword gluten-free, raw vegan, soy-free, vegan, wfpb
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