Crispy Kale Chips
Chef Jenny shows how to create a super simple tahini cream to dip your curly kale in and then teaches the basics of kale chips in the Sedona Food Dehydrator.
Ingredients
2 L kale, de-stemmed
125 ml water
60 ml lemon juice
60 ml tomato
15 ml nutritional yeast
1 pinch sea salt
250 ml cashews
Directions
- Blend the water, lemon juice, tomato, nutritional yeast, sea salt, and cashews in the 750 ml Personal Blender container.
- Pour the blended mix over the kale and toss until well-coated.
- Layer on a covered dehydrator tray and dehydrate at 48ºC for 12 hours.
- Enjoy fresh!
Crispy Kale Chips
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