• F5efb0feac89f7ca29df262132e7d42f

Zesty Nacho Kale Chips

Very expensive if you buy it in the store. A much cheaper and delicious version!

Prep
Cook
Serves 6people
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Ingredients
2
large bunches organic kale
1/2
cup sunflower seed butter
1/2
cup tahini
1/2
cup apple cider vinegar
1/4
cup nutritional yeast
2
lemons, juiced
1
small red bell pepper
2
tbs sesame oil
1
tbs honey
1
tbs golden balsamic vinegar
1/2
tbs coconut amines or Braggs
1
tsp garlic powder
1/2
tsp onion powder
1/2
tsp fresh ground black pepper
1/2
tsp sea salt, or to taste
Directions
1.
Wash your kale and remove all of the stems. Tear the kale leaves into bite sized pieces. Lay kale pieces out in a thin layer on some towels and let the water drain and the leaves to dry. You want to make sure the leaves are dry before tossing them with the sauce.
2.
In a high-powered blender or a food processor, combine all of the ingredients (except the kale) and blend until smooth and creamy. An immersion blender works well too.
3.
Pour the sauce in a large bowl and then add the dry kale leaves. Using tongs (or your hands), toss the leaves in the dressing until coated.
4.
If you have a dehydrator, dehydrate the kale chips at 115-135 degrees for 6-8 hours.
5.
If you use your oven, pre-heat the oven to 170. Line some sheet pans with parchment paper. Spread the kale leaves out on the pans, making sure there are not big clumps of leaves stuck together. You want to make sure each chip has room to dehydrate on the pan. Bake in the oven for 3-5 hours, or until the chips are dry and crispy.
6.
Store in an airtight container. If you want to keep your chips crisp, you can use a couple of the moisture packs that come in vitamin bottles, or add a couple tablespoons of uncooked rice to the bottom of the container.

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