Post by Loupy on Dec 7, 2011 0:32:00 GMT -7
Zesty Kale Chips
Ingredients:
2 head Kale, washed and torn
¾ cup Tahini
¼ cup Tamari
¼ cup Apple cider vinegar
½ cup Water
1 clove Garlic
1 Lemon, juiced
¼ teaspoon Sea Salt
¼ cup of Nutritional yeast or hemp seeds
Procedure:
Place kale in a large mixing bowl. 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. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
In Dehydrator:
Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for six hours at 115 degrees. You'll need to use two trays. Rotate kale occasionally to dry uniformly.
In Oven:
Place on parchment paper on a sheet tray, and bake on a low temperature for about 30 minutes or more. Keep and eye on them and turn them often to make sure they dry evenly.
Ingredients:
2 head Kale, washed and torn
¾ cup Tahini
¼ cup Tamari
¼ cup Apple cider vinegar
½ cup Water
1 clove Garlic
1 Lemon, juiced
¼ teaspoon Sea Salt
¼ cup of Nutritional yeast or hemp seeds
Procedure:
Place kale in a large mixing bowl. 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. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
In Dehydrator:
Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for six hours at 115 degrees. You'll need to use two trays. Rotate kale occasionally to dry uniformly.
In Oven:
Place on parchment paper on a sheet tray, and bake on a low temperature for about 30 minutes or more. Keep and eye on them and turn them often to make sure they dry evenly.
